Crab Toast Creamy Crab (Printable Version)
Golden sourdough toast piled high with creamy crab salad, fresh herbs, and citrus
# What You'll Need:
→ Crab Mixture
01 - 7 oz fresh lump crab meat, picked over for shells
02 - 2 tbsp mayonnaise
03 - 1 tbsp sour cream
04 - 1 tsp Dijon mustard
05 - 1 tsp lemon juice
06 - 1 tsp finely grated lemon zest
07 - 1 tbsp finely chopped chives
08 - 1 tbsp finely chopped fresh dill
09 - 1 small celery stalk, finely diced
10 - Salt and freshly ground black pepper, to taste
→ Toast
11 - 4 slices rustic sourdough bread
12 - 2 tbsp unsalted butter, softened
→ Garnish
13 - Extra chives, finely chopped
14 - Lemon wedges
# Directions:
01 - Gently combine the crab meat, mayonnaise, sour cream, Dijon mustard, lemon juice, lemon zest, chives, dill, and diced celery in a medium bowl. Season lightly with salt and pepper. Fold together until just combined, taking care not to break up the crab pieces.
02 - Lightly butter both sides of the sourdough slices. Toast in a skillet over medium heat for 2–3 minutes per side until golden and crisp, or toast under a broiler if preferred.
03 - Pile the crab mixture generously onto the warm toasts. Garnish with extra chopped chives and serve immediately with lemon wedges on the side.
# Expert Hints:
01 -
- The combination of creamy and crunchy textures makes every bite feel luxurious without requiring any fancy techniques
- You can prep everything ahead and just assemble when guests arrive, which means more time sipping wine with friends
02 -
- Overmixing the crab filling will make it mushy and you want those distinct textures in every bite
- The bread needs to be completely golden and crisp before adding the topping, otherwise it will become soggy within minutes
03 -
- Room temperature crab meat mixes more evenly and absorbs the seasonings better than cold from the fridge
- Use a light touch when folding everything together to maintain those satisfying chunks throughout