Best 13 Crab Toast Recipes

CRAB TOAST

Steps:

• In a small sauce pot, brown the butter over medium heat, swirling the pot, until the butter is caramel-colored and has a nutty fragrance, about 5 minutes. Transfer to a bowl, scraping up all the milk solids from the bottom and sides of the pot while the butter is still hot, and let cool to room temperature.
• Place the egg and egg yolk, 2 tablespoons lemon juice, a healthy pinch of salt and 1 tablespoon cold water in the bowl of a food processor. With the processor running, slowly drizzle in the grapeseed oil. Once all the oil has been added, the mayonnaise should be loose yet emulsified. While the processor is still running, slowly drizzle in the brown butter and any toasted milk solids. Season to taste with salt and set aside.
• For the crab salad, gently and quickly mix crab meat, olive oil, chives, crème fraîche and remaining 1 teaspoon lemon juice together in a bowl. Season to taste with salt.
• Schmear each piece of toasted bread with the brown butter mayonnaise evenly - as we like to say, "wall to wall." Divide the crab mixture among the slices, piling it evenly on top.

CRAB TOAST

Steps:

• Cut bread in half horizontally; hollow out top and bottom, leaving 1-in. shells. Crumble removed bread; set aside., In a large skillet, melt butter over medium heat; add half of the tomatoes. Add the jalapeno, garlic and cilantro; cook and stir for 4 minutes. Remove from the heat., In a large bowl, combine the crab, ricotta and sour cream. Stir in the tomato mixture, reserved bread crumbs and 1 cup cheese blend. Spoon into bread shells., Place on an ungreased baking sheet. Bake at 375° for 15 minutes. Top with remaining cheese blend and tomatoes. Bake 5-7 minutes longer or until cheese is melted.

PEEKYTOE CRAB TOAST

Steps:

• In a large bowl, combine crab meat, fennel fronds, serrano chile, 3 tablespoons olive oil, and salt; set aside.
• Drizzle bread with remaining 1/4 cup olive oil. Heat a large nonstick skillet over medium heat. Add bread and cook, turning once, until golden and crisp on each side.
• Remove bread from skillet and spread one side of each slice with aioli; top with crab mixture. Cut each slice of bread into quarters and top crab with a dollop of aioli. Serve immediately with lemon wedges.

CRAB TOAST WITH LEMON AIOLI

Steps:

• Lemon Aioli:
• Whisk egg yolk, garlic, lemon zest and juice, mustard, and a large pinch of salt in a medium bowl. Whisking constantly, slowly drizzle in oil, drop by drop at first, until aioli is thickened and smooth; season with salt and more lemon juice, if desired.
• Crab Toast:
• Toss crabmeat, fennel fronds, 1 chile, and 2 tbsp oil in a medium bowl. Season with salt; add more chile, if desired.
• Drizzle both sides of bread with remaining 4 tbsp oil; working in batches, toast in a large skillet over medium-high heat until golden brown, about 2 minutes per side.
• Spread each piece of toast with 1 tbsp aioli. Top with crabmeat; cut each toast into 4 pieces. Place a small dab of aioli in center of each piece; serve with lemon wedges. (Extra aioli can be used for dressings or dips.)

CREAMY CRAB TOAST CUPS

Steps:

• Preheat oven to 350°. Flatten bread slices with a rolling pin. Brush both sides of bread with melted butter; press into muffin cups. Bake 12-15 minutes or until golden brown., For filling, in a large saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 3-5 minutes or until thickened., Add cheese, lemon juice, mustard, Worcestershire sauce, salt and pepper sauce; cook and stir until cheese is melted. Stir in crab; heat through. Stir in minced parsley and green onion. Spoon into cups.

CREAMED CRAB ON TOAST

Steps:

• In a 1-qt. microwave-safe dish, combine the soup, crab, lemon juice, marjoram and cayenne. Cover and microwave on high for 3-4 minutes or until heated through, stirring once. Serve on toast or biscuits.

CURRY CRAB TOAST

Steps:

• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Mix crabmeat, Swiss cheese, green onions, parsley, curry powder, lemon juice, salt, and pepper together in a small bowl. Add just enough mayonnaise to hold the mixture together.
• Spread a small amount of the mixture on baguette slices. Place slices on a baking sheet.
• Broil in the preheated oven until they start to bubble a bit, 3 to 5 minutes. Serve warm.

AIOLI FOR PEEKYTOE CRAB TOAST

Steps:

• Place mustard, garlic, lemon juice, and salt in the bowl of a food processor; process to combine. Add egg and, with the motor running, slowly add olive oil until mixture is thickened and emulsified. Aioli can be stored in an airtight container, refrigerated, for up to 2 days.

HOT CRAB ON TOAST

Steps:

• Rinse and drain the crab.
• In a small bowl, beat egg with sherry.
• Melt butter in a medium saucepan. Stir in flour, shallot, paprika and salt.
• Cook, stirring constantly, 1 minute. Slowly whisk in cream and bring to a boil, whisking constantly until smooth.
• Add crab and cook 30-60 seconds to heat through.
• Remove from heat and whisk in egg mixture. Spoon crab over toast and garnish with parsley.

CRAB TOAST WITH LEMON AIOLI

Steps:

• For lemon aioli:
• Whisk egg yolk, garlic, lemon zest and juice, mustard, and a large pinch of salt in a medium bowl. Whisking constantly, slowly drizzle in oil, drop by drop at first, until aioli is thickened and smooth; season with salt and more lemon juice, if desired.
• DO AHEAD: Aioli can be made 1 day ahead. Cover and chill.
• For crab toast:
• Toss crabmeat, fennel fronds, 1 chile, and 2 tablespoons oil in a medium bowl. Season with salt; add more chile, if desired.
• Drizzle both sides of bread with remaining 4 tablespoons oil, and working in batches, toast in a large skillet over medium-high heat until golden brown, about 2 minutes per side.
• Spread each piece of toast with 1 tablespoon aioli. Top with crabmeat; cut each toast into 4 pieces. Place a small dab of aioli in center of each piece; serve with lemon wedges. (Extra aioli can be used for dressings or dips.)
• DO AHEAD: Crabmeat mixture can be made 2 days ahead. Cover and chill.

SOFT SHELL CRAB ON TOAST

Steps:

• PREPARATION 1. In a blender, combine parsley, jalapeño, lemon juice and salt. Add oil and 3 tablespoons water. Purée until sauce is smooth, adding additional water if needed, a tablespoon at a time, until you have a thick yet pourable sauce. Transfer sauce to a bowl and add more salt or lemon juice, or both, if needed. 2. Heat broiler. Place bread slices in a single layer on a baking sheet. Broil, turning once, until golden brown, 1 to 2 minutes per side. Rub toast with cut garlic. Drizzle with oil or slather with butter (butter is nice on pain de mie), remove from pan and set aside. 3. Lightly coat crabs with oil and season with salt and pepper. Transfer, belly side up, to a large baking sheet (you can use the same one you used for the toast). Broil, turning once, until crisp and golden, about 2 minutes per side. 4. Place one crab on top of each toast. Spoon a generous amount of sauce over each crab and serve with lemon wedges on the side. YIELD 6 appetizer servings, or 3 main course servings

SOFT-SHELL CRAB TOAST

Steps:

• In a blender, combine parsley, jalapeño, lemon juice and salt. Add oil and 3 tablespoons water. Purée until sauce is smooth, adding additional water if needed, a tablespoon at a time, until you have a thick yet pourable sauce. Transfer sauce to a bowl and add more salt or lemon juice, or both, if needed.
• Heat broiler. Place bread slices in a single layer on a baking sheet. Broil, turning once, until golden brown, 1 to 2 minutes per side. Rub toast with cut garlic. Drizzle with oil or slather with butter (butter is nice on pain de mie), remove from pan and set aside.
• Lightly coat crabs with oil and season with salt and pepper. Transfer, belly side up, to a large baking sheet (you can use the same one you used for the toast). Broil, turning once, until crisp and golden, about 2 minutes per side.
• Place one crab on top of each toast. Spoon a generous amount of sauce over each crab and serve with lemon wedges on the side.

CRAB TOAST WITH LEMON AIOLI RECIPE - (4/5)

Steps:

• Whisk egg yolk, garlic, lemon zest and juice, mustard, and a large pinch of salt in a medium bowl. Whisking constantly, slowly drizzle in oil, drop by drop at first, until aioli is thickened and smooth; season with salt and more lemon juice, if desired. DO AHEAD: Aioli can be made 1 day ahead. Cover and chill. Toss crabmeat, fennel fronds, 1 chile, and 2 tablespoons oil in a medium bowl. Season with salt; add more chile, if desired. Drizzle both sides of bread with remaining 4 tablespoons oil, and working in batches, toast in a large skillet over medium-high heat until golden brown, about 2 minutes per side. Spread each piece of toast with 1 tablespoon aioli. Top with crabmeat; cut each toast into 4 pieces. Place a small dab of aioli in center of each piece; serve with lemon wedges. (Extra aioli can be used for dressings or dips.) DO AHEAD: Crabmeat mixture can be made 2 days ahead. Cover and chill.