Best Hot Crab On Toast Recipes

HOT CRAB CROSTINI

Hot Crab Crostini image

Creamy hot crab dip tastes great on top of crunchy baguette slices. Serve it to guests in 30 minutes!

Provided by Betty Crocker Kitchens

Categories Appetizer

Time 30m

Yield 24

Number Of Ingredients 9

Ingredients

1/2 French baguette, cut into 1/4-inch slices (24 slices)
1 tablespoon olive or vegetable oil
1 can (6 ounces) crabmeat, well drained and flaked
1 jar (2 ounces) diced pimientos, well drained
2 ounces shredded Swiss cheese (1/2 cup)
1/2 cup grated Parmesan cheese
1/4 cup chive and onion cream cheese spread (from 8-ounce container)
1/4 teaspoon red pepper sauce
1 tablespoon chopped fresh chives

Steps:

Heat oven to 400°. Place bread slices on large ungreased cookie sheet. Brush tops lightly with oil. Bake 3 to 5 minutes or until crisp and very light brown.
Meanwhile, mix remaining ingredients except chives in medium bowl. Spread 1 rounded table-spoonful crabmeat mixture on each bread slice.
Bake about 5 minutes or until filling is hot and cheese is melted. Sprinkle with chives.

Nutrition Facts : Calories 125, Carbohydrate 16 g, Cholesterol 10 mg, Fiber 1 g, Protein 6 g, SaturatedFat 2 g, ServingSize 1 Appetizer, Sodium 260 mg

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

Ingredients

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.