Garlic Butter Crab Toasts (Print View)
Tender crab meets rich garlic butter on golden, crispy bread for an elegant bite-sized appetizer.
# What You'll Need:
→ Seafood
01 - 7 oz fresh or canned lump crab meat, drained and picked over
→ Bread
02 - 8 slices baguette or sourdough, 1/2 inch thick
→ Garlic Butter
03 - 4 tbsp unsalted butter, softened
04 - 2 large garlic cloves, finely minced
05 - 1 tbsp fresh lemon juice
06 - 1 tsp lemon zest
07 - 1 tbsp fresh parsley, finely chopped
08 - 1 tbsp chives, finely chopped
09 - 1/4 tsp sea salt
10 - 1/4 tsp freshly ground black pepper
11 - Pinch cayenne pepper
→ Garnish
12 - Extra chopped chives or parsley
13 - Lemon wedges
# Step-by-Step Directions:
01 - Set oven broiler or preheat to 425°F.
02 - In a small bowl, combine softened butter, minced garlic, lemon juice, lemon zest, parsley, chives, salt, black pepper, and cayenne. Mix until smooth and well combined.
03 - Gently fold crab meat into garlic butter mixture, taking care not to break up the lumps.
04 - Arrange bread slices on a baking sheet. Toast under broiler or in oven for 2-3 minutes per side until golden and crisp.
05 - Spoon crab mixture generously onto each toast. Return to oven and broil for 1-2 minutes until warmed through.
06 - Remove from oven and garnish with extra herbs and lemon juice. Serve warm with lemon wedges.
# Expert Suggestions:
01 -
- These toasts transform ordinary crab into something that feels like a restaurant appetizer but comes together in under 30 minutes
- The garlic butter creates this irresistible savory base that makes people reach for seconds before theyve even finished their first bite
02 -
- Broiling time varies wildly between ovens, so start checking at 1 minute for the final warming step
- Overcooking crab makes it tough and dry, so pull these out the moment theyre warmed through
03 -
- Pick through crab meat carefully for any shell pieces before mixing, because finding shell in an otherwise perfect bite ruins everything
- Let the butter soften naturally rather than microwaving it, which can separate the solids and leave you with greasy butter