Crab Toast
Chef Jason
Rated 5.0 stars by 1 users
Category
Appetizer
Cuisine
American
Author:
Chef Jason
Servings
4-6
Prep Time
25 minutes
Cook Time
10 minutes
Hi, Chef Jason here! Get ready to elevate your appetizer game with this refreshing and zesty Crab Toast. 🦀🍏 We’ll start by toasting bite-sized slices of baguette until they’re golden and crispy. Then, we’ll mix lump crab meat with fresh herbs, grated jalapeno, and a touch of Kewpie mayo for a creamy, flavorful topping. Garnish each toast with thin slices of green apple for a delightful crunch, and a sprinkle of S&P Seasoning to bring it all together. These toasts are the perfect balance of savory and fresh, and trust me—you won’t be able to stop at just one! 🍋
Ingredients
- ½ pound lump crab meat
- 2 lime leaves (optional)
- 3 sprigs tarragon
- ½ bunch chives
- ¼ cup Kewpie mayo (Japanese mayo)
- 1 jalapeno
- 1 lemon
- 1 green apple
- 1 baguette (or, for a gluten free option, use slices of green apple)
-
Black pepper and S&P Seasoning, to taste
- 4 tablespoons olive oil
-
Parchment-lined sheet tray
- Medium mixing bowl
- Pastry brush
- Zester, cheese grater, or microplane
- Cutting board
- Knife
MISE EN PLACE 🔪
Directions
HOW TO COOK 🍳
Preheat your oven to 325F
Slice baguette into bite-sized pieces. Brush with olive oil, season with S&P Seasoning, and bake in the oven, roating, until golden brown and crunchy all the way through, about 10-15 minutes.
- Slice chives and tarragon. Mince lime leaves.
- Pick through the crab meat to check for shells. Mix in ½ of the sliced chives, tarragon, lime leaves, grated jalapeno, and the zest of a lemon.
Add the mayo, season with S&P Seasoning and half of a lemon’s worth of juice.
- Chiffonade the green apple and dress with lemon juice to avoid browning.
On a serving tray, add 1-2 tablespoons of mixed crab to each piece of toast. Garnish with the remaining chives and chiffonade green apples. Finish with S&P Seasoning. I dare you to try to eat just one!!!