Indulge in a culinary journey with our delectable crab with dill on cayenne toasts, a harmonious fusion of flavors and textures that will tantalize your taste buds. This article presents a collection of recipes that guide you through the process of creating this mouthwatering dish. Discover the art of preparing succulent crab meat, complemented by the aromatic freshness of dill and the subtle heat of cayenne pepper. Learn how to craft crispy toasts that serve as a sturdy base for the crab mixture, achieving the perfect balance between crunch and softness. Explore variations of this classic recipe, including a creamy crab spread and an elegant crab salad, each offering a unique twist on the original. Whether you're seeking an impressive appetizer or a light main course, these recipes provide endless possibilities for culinary exploration.
Check out the recipes below so you can choose the best recipe for yourself!
CRAB ARTICHOKE TOASTS
Easy, delicious crab appetizers recipe! Creamy crab and artichoke topping on toasted baguette slices. Serve warm or cold for an instant party favorite.
Provided by Erin Clarke / Well Plated
Categories Appetizer
Time 25m
Number Of Ingredients 13
Steps:
- Place the oven rack in the upper third of the oven. Turn on the broiler to high. Line a baking sheet with parchment paper.
- Cut the baguette into 1/4-inch slices (you should have about 24 total). Arrange in a single layer on the prepared baking sheet.
- In a large bowl, stir together the Greek yogurt, 2 tablespoons parsley, lemon zest, lemon juice, garlic powder, salt, pepper, and cayenne. Stir in the gruyere and Parmesan, then gently fold in the artichokes and crab. Taste and adjust seasoning as desired.
- Spoon 1 heaping tablespoon of the artichoke-crab mixture onto each baguette slice. Broil until the cheese begins to melt, about 3 minutes. Watch very carefully the entire time so that the toasts do not burn. Sprinkle with remaining 1 tablespoon fresh parsley. Serve warm or at room temperature.
Nutrition Facts : ServingSize 1 toast, Calories 68 kcal, Carbohydrate 9 g, Protein 5 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 10 mg, Fiber 1 g
CRAB CAKES WITH LEMON DILL SAUCE
Crab cakes are filled with sweet lumps of crab., with a crispy panko crust. Dipped in a lemon dill sauce.
Provided by Wendie
Categories Appetizer
Time 2h23m
Number Of Ingredients 19
Steps:
- In a medium bowl add eggs, mayonnaise, Worcestershire sauce, old bay, mustard, salt pepper, and cayenne. And mix until combined.
- Fold in 1 cup of the panko bread crumbs and crab meat, followed by the red bell pepper.
- Form into 8 patties and place on a baking sheet and chill for 2 hours.Remove crab cakes from the refrigerator and add the remaining panko bread crumbs and gently pat on both sides.
- Heat a skillet on medium-high heat and add oil to about ½ inch deep. Once the oil is hot reduce heat to medium-low and place crab cakes in and fry for 3-4 minutes flip and fry another 3 -4 minutes.
- Remove crab cakes and drain on a paper towel or wire baking rack.
- Serve with dill sauce and fresh lemon wedges.
- In a small bowl mix the mayonnaise, sour cream, lemon juice, mustard, dill and mix until combined. Add salt and pepper to taste.
Nutrition Facts : Calories 290 calories, Carbohydrate 16 grams carbohydrates, Cholesterol 114 milligrams cholesterol, Fat 18 grams fat, Fiber 2 grams fiber, Protein 15 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 853 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 14 grams unsaturated fat
CRAB SALAD ON BRIOCHE TOAST
Steps:
- In a large bowl, combine the crab, mayonnaise, wasabi, 3/4 of the chopped apples, all of the fennel (including green tops), the radishes, juice and zest of 1 Meyer lemon, and salt, to taste. Cover and refrigerate until ready to serve.
- In a small bowl, combine the remaining chopped apples with remaining lemon juice and zest. Season with salt, to taste, and set aside for garnish.
- Toast: Remove the crusts from the brioche and cut into 3/4-inch thick slices. Stack the slices and cut into 1 1/2-inch squares. Alternately, you could use a cookie cutter to make circles or other small shapes of your choice. You should have about 48 pieces when finished.
- Working in batches, melt some of the butter in a large skillet over medium heat. Add the brioche, in batches, and toast until golden brown, turning over and adding more butter, if necessary. Repeat with remaining butter and brioche. Toasts can be made up to 48 hours in advance and stored in an airtight container at room temperature.
- To serve, put a rounded tablespoon of crab salad on each brioche toast and top with a sprinkling of chopped lemon-marinated apples.
CRAB WITH DILL ON CAYENNE TOASTS
Categories Shellfish Appetizer Bake Cocktail Party Mayonnaise Crab Winter Sour Cream Dill Gourmet Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free
Yield Makes 24 canapés
Number Of Ingredients 13
Steps:
- Make toasts:
- Preheat oven to 350°F.
- Stack bread slices and cut off crusts. Quarter slices to make twenty-four 1 1/2-inch squares and arrange squares on a baking sheet. In a small saucepan melt butter and stir in cayenne and salt. Brush tops of squares with butter mixture and bake in middle of oven until pale golden, about 10 minutes. Cool toasts on a rack. Toasts may be made 1 day ahead and kept in an airtight container at room temperature.
- Make crab:
- Pick over crab meat to remove any bits of shell and cartilage (being careful not to break up lumps). In a small bowl stir together remaining ingredients with salt to taste and gently stir in crab. Crab mixture may be made 6 hours ahead and chilled, covered.
- Just before serving, mound about 1/2 tablespoon crab mixture on each toast and garnish with dill.
CRAB TOAST
Like the very best crab cakes on earth, which have as little dulling, distracting or deadening filler as possible, these crab toasts take that ethos to the extreme. There is no call for bell pepper or bread crumbs or diced celery; just the best fresh, sweet, saline crab meat you can buy, gently seasoned with a little lemon juice, bound with a tiny amount of tangy crème fraîche, then piled onto a slab of good toast, still warm. The toast is made ever so luxurious with a slathering of nutty brown butter mayonnaise. These two simple components - crab and brown butter toast - act in concert, and a glass of cold rosé to wash them down makes for the most exhilarating, satisfying spring supper imaginable.
Provided by Gabrielle Hamilton
Time 30m
Yield 4 servings
Number Of Ingredients 10
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 CAKES WITH DILL MAYONNAISE
Little fish favourites, perfect for dipping at parties or as a smart starter
Provided by James Martin
Categories Dinner, Lunch, Main course, Supper
Time 45m
Number Of Ingredients 11
Steps:
- Boil the potatoes in a large pan of salted water for about 15 mins, drain, then return to the pan and leave to steam dry for about 5 mins. Mash, then leave to cool.
- In a large bowl mix the crabmeat, capers, spring onions, lemon zest and half the juice with half the dill. Stir in the mashed potato with some seasoning, then shape into 12 neat round patties. Transfer these to a plate and put in the fridge for 20 mins to firm up.
- To make the dill mayonnaise, mix the mayo with the remaining lemon juice and dill. Put this in the fridge for later.
- Put the flour, egg and breadcrumbs on 3 separate plates. Dust the crab cakes all over with the flour, then dip into the egg and finally coat with breadcrumbs.
- Add enough sunflower oil to a shallow frying pan to come about 1cm up the side. Heat the oil, then carefully slide the crab cakes in; you might have to do this in batches. Cook for about 3 mins on each side until they are crisp and golden. Drain on kitchen paper. At this point you can pop the crab cakes into the oven to keep warm - or serve right away with dill mayonnaise and extra lemon wedges.
Nutrition Facts : Calories 448 calories, Fat 27 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 21 grams protein, Sodium 1.65 milligram of sodium
Tips:
- Choose fresh, high-quality crabmeat. This will make all the difference in the flavor of your dish.
- Be careful not to overcook the crabmeat. It should be cooked just until it is opaque and flakes easily with a fork.
- Use a good quality mayonnaise. This will also make a big difference in the flavor of your dish.
- Don't be afraid to experiment with different herbs and spices. Dill is a classic pairing for crab, but you could also try using tarragon, parsley, or chives.
- Serve the crab salad on top of toasted bread or crackers. This will help to soak up the delicious juices.
Conclusion:
Crab with Dill on Cayenne Toasts is a delicious and easy-to-make appetizer or light meal. It is perfect for any occasion, from a casual get-together to a formal dinner party. With its fresh, flavorful ingredients and elegant presentation, this dish is sure to impress your guests.
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