Best 6 Creamy Crab Toast Cups Recipes

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Indulge in a delectable culinary journey with our exquisite Creamy Crab Toast Cups, where succulent crab meat meets a velvety smooth cheese sauce, nestled atop crisp toast rounds. This tantalizing appetizer or light meal combines the best of both worlds, offering a harmonious blend of flavors and textures that will tantalize your taste buds.

Our recipe collection features three variations of this classic dish, each boasting its own unique twist. The Original Creamy Crab Toast Cups remain faithful to tradition, showcasing the natural sweetness of crab meat complemented by a rich and creamy cheese sauce. For those who prefer a touch of spice, the Spicy Crab Toast Cups infuse a fiery kick with a blend of cayenne pepper and jalapeños, creating a symphony of flavors that will set your palate ablaze. And for those with a penchant for seafood, the Crab and Shrimp Toast Cups elevate the dish to new heights, introducing plump shrimp to the party, resulting in a delightful seafood extravaganza.

No matter your preference, our Creamy Crab Toast Cups promise an unforgettable culinary experience, leaving you craving for more. So gather your ingredients, preheat your oven, and embark on a journey of culinary delight with our delectable Crab Toast Cups.

Here are our top 6 tried and tested recipes!

CRAB TOAST



Crab Toast image

If you prefer casual dining in the summer, try this scrumptious entree that's crunchy, creamy and delightfully rich. Or serve at your next party, cut into smaller appetizer-size slices. -Teri Rasey, Cadillac, Michigan

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 10

1 loaf (16 ounces) French bread
1/4 cup butter, cubed
4 plum tomatoes, peeled and finely chopped, divided
1 jalapeno pepper, seeded and chopped
2 garlic cloves, minced
2 teaspoons minced fresh cilantro
2 packages (8 ounces each) imitation crabmeat
3/4 cup ricotta cheese
1/2 cup sour cream
2 cups shredded Italian cheese blend, divided

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.

Nutrition Facts : Calories 571 calories, Fat 23g fat (15g saturated fat), Cholesterol 81mg cholesterol, Sodium 1290mg sodium, Carbohydrate 58g carbohydrate (5g sugars, Fiber 2g fiber), Protein 29g protein.

CRAB TOAST



Crab Toast image

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

Categories     brunch, dinner, easy, lunch, quick, finger foods, sandwiches, seafood, appetizer, main course, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

1/2 cup unsalted butter (1 stick)
1 whole egg plus 1 egg yolk
2 tablespoons plus 1 teaspoon fresh lemon juice
Kosher salt
1/2 cup grapeseed oil
12 ounces crab meat
4 teaspoons extra-virgin olive oil
2 teaspoons finely minced chives
1 teaspoon crème fraîche, sour cream, heavy cream or half-and-half
4 to 6 slices pane Francese, black pumpernickel or other rustic bread, toasted on both sides

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.

KING CRABMEAT CREPES WITH BECHAMEL CREAM GRATIN



King Crabmeat Crepes with Bechamel Cream Gratin image

Provided by Food Network

Categories     dessert

Time 1h

Yield 10 to 12 crepes

Number Of Ingredients 29

1 1/4 cups all-purpose flour
1 teaspoon salt
1 cup light beer
2 eggs
2 egg yolks
1 tablespoon sour cream
1 tablespoon melted butter, plus butter for sauteing
Crabmeat Filling, recipe follows
8 to 10 ounces cooked crabmeat or canned
1 teaspoon shallots, finely chopped
1/2 teaspoon dry English mustard
1/4 teaspoon prepared horseradish
Pinch salt and pepper
1 lemon, juiced
1/3 cup bechamel sauce, recipe follows
3 tablespoons mayonnaise
1/2 cup fine bread crumbs, fresh as possible
1 tablespoon corn oil
1 clove garlic, peeled and minced
1 teaspoon finely chopped parsley
1 teaspoon finely chopped chives
1 tablespoon Parmesan, grated
2 tablespoons butter
1 small onion, sliced
3 tablespoons flour
Pinch thyme
Pinch nutmeg
2 cups milk
1/4 teaspoon salt

Steps:

  • Sift the flour and salt into a large mixing bowl. Stir in the beer, mixing until smooth. Beat the eggs and egg yolks in a small bowl, add to the batter and whisk until smooth. Add the sour cream and melted butter. Heat a 6 inch saute pan, add a light coating of butter, and make individual crepes until the batter is used up.
  • Fill center of each crepe with crabmeat mixture. Roll crepes up and transfer them to a shallow buttered ovenproof dish.
  • In a mixing bowl combine the bread crumbs, oil, garlic, parsley, chives, and Parmesan. Mix well and sprinkle over the filled crepes. Bake in a preheated 400 degree F oven for about 15 minutes or until the top is golden brown. Serve hot.
  • On top of a double boiler over simmering water combine crabmeat with shallots, mustard, horseradish, salt, pepper, lemon juice, bichamel sauce and mayonnaise. Cook for about 5 minutes until heated through.
  • Melt butter in a saucepan. Add onion and saute until transparent. Stir in flour and cook over medium heat until a roux is formed. Mix in thyme and nutmeg. In another saucepan, bring milk and salt to a boil. Pour hot milk quickly into the roux and stir until thickened. Simmer slowly for 15 minutes, stirring constantly. Strain the sauce through a fine sieve.

CRAB LOUIE SALAD LETTUCE CUPS



Crab Louie Salad Lettuce Cups image

This take on the retro classic is a fun way to start a holiday dinner party. The recipe makes more Louie dressing than you think you might need-but that's a good thing.

Provided by Anna Stockwell

Categories     Appetizer     Christmas     Salad     Crab     Avocado     Capers     Horseradish     Lettuce     Tomato     New Year's Eve     Christmas Eve

Yield 8-10 servings

Number Of Ingredients 14

2 scallions, finely chopped
1 cup mayonnaise
1/4 cup ketchup-based chili sauce
3 tablespoons fresh lemon juice
2 teaspoons prepared horseradish
1 teaspoon Worcestershire sauce
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 pound jumbo lump crabmeat, picked over, drained
2 heads Boston Bibb or butter lettuce, separated into leaves
2 avocados, cut into 1/2" cubes
1 pint cherry tomatoes, halved, quartered if large
4 teaspoons capers, drained
1/4 cup chopped parsley

Steps:

  • Whisk scallions, mayonnaise, chili sauce, lemon juice, horseradish, Worcestershire sauce, salt, and pepper in a small bowl.
  • Toss crabmeat and 1/2 cup dressing in a medium bowl.
  • Divide lettuce leaves among plates (2-3 leaves on each). Divide crab mixture, avocado, and tomatoes among cups. Drizzle dressing over, then top with capers and parsley. Serve with additional dressing alongside.
  • Do Ahead
  • Dressing can be made 1 day ahead. Transfer to an airtight container and chill.

CREAMED CRAB ON TOAST



Creamed Crab on Toast image

"This is a great ready-in-a-jiffy luncheon dish or Sunday supper," notes Nina DeWitt of Aurora, Ohio. Marjoram and lemon juice in the sauce complement the flavor of the crab quite nicely.

Provided by Taste of Home

Categories     Dinner

Time 10m

Yield 4 servings.

Number Of Ingredients 6

1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (6 ounces) crabmeat, rinsed, drained, and cartilage removed
1 tablespoon lemon juice
1/4 teaspoon dried marjoram
Dash cayenne pepper
Toast or biscuits

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.

Nutrition Facts : Calories 133 calories, Fat 5g fat (2g saturated fat), Cholesterol 41mg cholesterol, Sodium 776mg sodium, Carbohydrate 11g carbohydrate (1g sugars, Fiber 1g fiber), Protein 11g protein.

CRISPY TOAST CUPS



Crispy Toast Cups image

These quick little toast cups can hold about anything. Fill them with tuna or ham salad or what about my Creamy Tarragon Peas & Oninons recipe #65958.

Provided by Charlotte J

Categories     Breads

Time 25m

Yield 8 serving(s)

Number Of Ingredients 2

8 slices white bread, crust trimmed (soft)
2 tablespoons butter, melted

Steps:

  • Preheat oven to 350 degrees.
  • Carefully press each slice of bread into ungreased muffin cups.
  • Brush bread with butter.
  • Bake for 20 to 25 minutes, or until lightly golden brown.
  • Store in an airtight container for up to two days.

Tips:

  • Always use fresh crab meat. Fresh crab meat has a sweeter, more delicate flavor than canned or frozen crab meat.
  • Be careful not to overcook the crab meat. Overcooked crab meat will be tough and chewy.
  • Use a good quality cream cheese. A good quality cream cheese will be smooth and creamy, and it will not have a sour taste.
  • Add some chopped fresh herbs to the crab mixture. Fresh herbs, such as chives, dill, or parsley, will add a pop of flavor to the crab toast cups.
  • Serve the crab toast cups immediately. Crab toast cups are best when they are served hot out of the oven.

Conclusion:

Creamy crab toast cups are a delicious and easy-to-make appetizer or snack. They are perfect for any occasion, from a casual get-together to a formal party. With just a few simple ingredients, you can create a dish that will impress your guests. So next time you are looking for a quick and easy recipe, give creamy crab toast cups a try.

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