Best Cheesy Crab And Artichoke Toasts Recipes

Crab Artichoke Toasts image

Provided by Erin Clarke / Well Plated

Time 25m

Number Of Ingredients 13

1 (10-ounce) whole-wheat baguette (cut into 24 (1/4-inch-thick) slices)
1/2 cup plain nonfat Greek yogurt
3 tablespoons finely chopped fresh flat-leaf parsley (divided)
1 teaspoon fresh lemon zest ((1 small lemon will be plenty for both the zest and juice))
1 tablespoon fresh lemon juice ((1 small lemon will be plenty for both the zest and juice))
1/4 teaspoon garlic powder
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/8 teaspoon cayenne pepper
2 ounces gruyere cheese (shredded, about 1/2 cup (fontina or gouda would be great too!))
1 ounce Parmesan cheese (finely grated, about 1/4 cup)
1 (14-ounce) can artichoke hearts (drained, patted dry, and roughly chopped)
1 (4-ounce) can lump crab meat (drained)

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

Toasty Crab Appetizers image

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