Best 2 Peekytoe Crab Toast Recipes
**Tantalize your taste buds with a culinary journey into the realm of Peekytoe Crab Toast, a delightful appetizer that embodies the essence of coastal cuisine.**
Indulge in the delicate sweetness of Peekytoe crab, perfectly complemented by a medley of tantalizing flavors. Embark on a culinary adventure with three distinct recipes, each offering a unique twist on this classic dish. Discover the harmonious blend of lump crab, mayonnaise, and Dijon mustard in the Traditional Peekytoe Crab Toast. For a touch of elegance, elevate your palate with the Sophisticated Peekytoe Crab Toast, featuring succulent crab, avocado, and a hint of lemon zest. Explore the vibrant flavors of the Spicy Peekytoe Crab Toast, where a zesty blend of chili peppers and cayenne pepper ignites your senses. Whether you prefer tradition, sophistication, or a touch of heat, these Peekytoe Crab Toast recipes promise an unforgettable culinary experience.
PEEKYTOE CRAB TOAST
Peekytoe crab, so named because of its toelike leg tips, sits sweet and tender atop toasted bread in this recipe from chef Dan Kluger. Also try:Shaved Raw Summer Squash with Parmesan Dressing, Roasted Beets with Yogurt, Roasted Squash with Parmesan
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 8
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.
AIOLI FOR PEEKYTOE CRAB TOAST
This aioli recipe adds garlicky flavor to chef Dan Kluger's Peekytoe Crab Toast.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes about 1 1/2 cups
Number Of Ingredients 6
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.
Tips:
- Use fresh crab meat: Fresh crab meat has a sweeter and more delicate flavor than canned or frozen crab meat. If you can't find fresh crab meat, you can use canned or frozen crab meat that has been thawed and drained.
- Choose the right bread: The best bread for crab toast is a sturdy bread that can hold up to the weight of the crab meat and sauce. A good option is a French baguette or sourdough bread.
- Make sure the crab meat is well-drained: If the crab meat is too wet, it will make the toast soggy.
- Don't overcook the crab meat: Crab meat is delicate and can easily be overcooked. Cook it just until it is heated through.
- Serve the crab toast immediately: Crab toast is best served immediately after it is made. If you need to make it ahead of time, you can store it in the refrigerator for up to 2 hours.
Conclusion:
Crab toast is a delicious and easy-to-make appetizer or main course. It is perfect for a party or a special occasion. With a few simple tips, you can make crab toast that is sure to impress your guests.
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