Crab Toasties Recipes

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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.

SOFT-SHELL CRAB TOAST



Soft-Shell Crab Toast image

Broiling is perhaps the easiest way to cook soft shell crabs. All you do is oil up the crabs, lay them on a baking sheet and broil them until crisp and bronzed on both sides - under 10 minutes. It's also one of the tastiest ways to cook them: their edges crisp and char while their bellies swell with sweet, saline juices. Here, the broiled crabs are laid on toast and served as open-faced sandwiches. The toast absorbs the crab juices and also heightens the crunch. If you're pressed for time, or if you're a purist, you can skip the parsley jalapeño sauce. A lemon wedge is all you really need to bring out the sweetness of the crab.

Provided by Melissa Clark

Categories     quick, appetizer, main course

Time 20m

Yield 6 appetizer servings, or 3 main course servings

Number Of Ingredients 11

2 cups packed Italian parsley leaves
2 jalapeño peppers, seeded and coarsely chopped
2 teaspoons fresh lemon juice, more as needed
1/4 teaspoon salt, more as needed
1/2 cup extra-virgin olive oil, more as needed
6 (1/2-inch-thick) slices country-style bread or pain de mie
1 large garlic clove, halved and peeled
Unsalted butter, as needed (optional)
6 (3-ounce) wild jumbo soft-shelled crabs, cleaned
Black pepper, as needed
Lemon wedges, for serving

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.

Nutrition Facts : @context http, Calories 322, UnsaturatedFat 16 grams, Carbohydrate 16 grams, Fat 20 grams, Fiber 2 grams, Protein 19 grams, SaturatedFat 3 grams, Sodium 408 milligrams, Sugar 2 grams, TransFat 0 grams

CRAB, LIME & CHILLI TOASTS



Crab, lime & chilli toasts image

A simple, stylish canapé that takes just minutes to prepare

Provided by Jennifer Joyce

Categories     Canapes, Dinner

Time 15m

Yield Serves 6

Number Of Ingredients 6

1 small baguette , cut into 12 slices
2 tbsp olive oil
140g white crabmeat
1 red chilli , deseeded and finely chopped
1 tbsp coriander , chopped
zest and juice 1 lime

Steps:

  • Heat oven to 200C/180C fan/gas 6. Put the baguette slices onto a baking tray, drizzle over half the oil, add some seasoning, then bake for 5 mins until golden at the edges.
  • Meanwhile, mix the crab, chilli, coriander, lime zest and juice with the remaining oil and some seasoning, then spoon on top of the toast just before you serve.

Nutrition Facts : Calories 110 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.61 milligram of sodium

GRAB A CRAB TOASTIES



Grab a Crab Toasties image

I love seafood, especially crab, so I'm always looking for recipes with crabmeat as the main ingredient.

Provided by Debbie Quimby @quimster

Categories     Savory Breads

Number Of Ingredients 7

2 - pre-split english muffins
1 can(s) (6 oz) crabmeat, rinsed, drained and flaked
1/2 cup(s) mayonnaise
2 small green onions, finely chopped
1 teaspoon(s) worcestershire sauce
1 tablespoon(s) butter or margarine
4 slice(s) colby cheese (or your favorite cheese)

Steps:

  • Combine first four ingredients in a medium bowl and mix well.
  • Lightly toast English muffin halves; spread with butter or margarine.
  • Divide crabmeat mixture evenly over muffin halves; spread to within 1/4" of edges.
  • Top with cheese. Place sandwiches on baking sheet and broil 6 inches from heat for 2-3 minutes or until bubbly hot.
  • If you want to make smaller appetizers, cut each half into fourths.

TOASTY CRAB APPETIZERS



Toasty Crab Appetizers image

This recipe is courtisy of David Buzanko, from a Yahoo site. I haven't tried it yet, just keeping here for safety.

Provided by Evelyn L Jepson

Categories     Crab

Time 45m

Yield 32 36, 1 serving(s)

Number Of Ingredients 7

1/2 lb crabmeat
2 tablespoons mayonnaise
2 teaspoons prepared mustard
2 teaspoons lemon juice
6 slices white bread
2 tablespoons parmesan cheese
1 tablespoon dry breadcrumbs

Steps:

  • Remove cartilage from cooked crabmeat.
  • Combine mayonnaise, mustard, lemon juice and crabmeat.
  • Toast bread, then cut off the crusts.
  • Spread crabmeat mixture on each slice of toast.
  • Combine cheese and crumbs.
  • Sprinkle cheese mixture on top of crabmeat.
  • Cut slices into 6 pieces, each.
  • Place on a broiler pan 3" from heat.
  • Broil for 2 minutes until brown.

Nutrition Facts : Calories 782.4, Fat 19.6, SaturatedFat 4.5, Cholesterol 111.6, Sodium 3438.9, Carbohydrate 89.8, Fiber 4.3, Sugar 9.4, Protein 58.4

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.

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