CRAB TOAST
If you prefer casual dining in the summer, try this scrumptious entree that's crunchy, creamy and delightfully rich. Or serve at your next party, cut into smaller appetizer-size slices. -Teri Rasey, Cadillac, Michigan
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Cut bread in half horizontally; hollow out top and bottom, leaving 1-in. shells. Crumble removed bread; set aside., In a large skillet, melt butter over medium heat; add half of the tomatoes. Add the jalapeno, garlic and cilantro; cook and stir for 4 minutes. Remove from the heat., In a large bowl, combine the crab, ricotta and sour cream. Stir in the tomato mixture, reserved bread crumbs and 1 cup cheese blend. Spoon into bread shells., Place on an ungreased baking sheet. Bake at 375° for 15 minutes. Top with remaining cheese blend and tomatoes. Bake 5-7 minutes longer or until cheese is melted.
Nutrition Facts : Calories 571 calories, Fat 23g fat (15g saturated fat), Cholesterol 81mg cholesterol, Sodium 1290mg sodium, Carbohydrate 58g carbohydrate (5g sugars, Fiber 2g fiber), Protein 29g protein.
CRAB TOAST
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
Time 30m
Yield 4 servings
Number Of Ingredients 10
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.
SOFT-SHELL CRAB TOAST
Broiling is perhaps the easiest way to cook soft shell crabs. All you do is oil up the crabs, lay them on a baking sheet and broil them until crisp and bronzed on both sides - under 10 minutes. It's also one of the tastiest ways to cook them: their edges crisp and char while their bellies swell with sweet, saline juices. Here, the broiled crabs are laid on toast and served as open-faced sandwiches. The toast absorbs the crab juices and also heightens the crunch. If you're pressed for time, or if you're a purist, you can skip the parsley jalapeño sauce. A lemon wedge is all you really need to bring out the sweetness of the crab.
Provided by Melissa Clark
Categories quick, appetizer, main course
Time 20m
Yield 6 appetizer servings, or 3 main course servings
Number Of Ingredients 11
Steps:
- In a blender, combine parsley, jalapeño, lemon juice and salt. Add oil and 3 tablespoons water. Purée until sauce is smooth, adding additional water if needed, a tablespoon at a time, until you have a thick yet pourable sauce. Transfer sauce to a bowl and add more salt or lemon juice, or both, if needed.
- Heat broiler. Place bread slices in a single layer on a baking sheet. Broil, turning once, until golden brown, 1 to 2 minutes per side. Rub toast with cut garlic. Drizzle with oil or slather with butter (butter is nice on pain de mie), remove from pan and set aside.
- Lightly coat crabs with oil and season with salt and pepper. Transfer, belly side up, to a large baking sheet (you can use the same one you used for the toast). Broil, turning once, until crisp and golden, about 2 minutes per side.
- Place one crab on top of each toast. Spoon a generous amount of sauce over each crab and serve with lemon wedges on the side.
Nutrition Facts : @context http, Calories 322, UnsaturatedFat 16 grams, Carbohydrate 16 grams, Fat 20 grams, Fiber 2 grams, Protein 19 grams, SaturatedFat 3 grams, Sodium 408 milligrams, Sugar 2 grams, TransFat 0 grams
CRAB TOAST WITH LEMON AIOLI
Provided by Jean Georges Vongerichten
Categories Lemon Crab Summer Bon Appétit
Number Of Ingredients 16
Steps:
- Lemon Aioli:
- Whisk egg yolk, garlic, lemon zest and juice, mustard, and a large pinch of salt in a medium bowl. Whisking constantly, slowly drizzle in oil, drop by drop at first, until aioli is thickened and smooth; season with salt and more lemon juice, if desired.
- Crab Toast:
- Toss crabmeat, fennel fronds, 1 chile, and 2 tbsp oil in a medium bowl. Season with salt; add more chile, if desired.
- Drizzle both sides of bread with remaining 4 tbsp oil; working in batches, toast in a large skillet over medium-high heat until golden brown, about 2 minutes per side.
- Spread each piece of toast with 1 tbsp aioli. Top with crabmeat; cut each toast into 4 pieces. Place a small dab of aioli in center of each piece; serve with lemon wedges. (Extra aioli can be used for dressings or dips.)
CRAB TOAST
This crab toast appetizer is rich, creamy, and satisfying loaded with fresh chunks of jumbo lump crab meat. Sprinkle with old bay and top with parsley.
Provided by Chef Savvy
Categories Low-Carb Pescatarian Easy Quick Nut-Free Egg-Free Soy-Free Entertaining Peanut-Free Tree Nut-Free Sugar-Free Oven Stove
Time 20m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat an oven to 425 degrees (220 degrees C).
- Heat a medium saucepan and add the Boursin® Garlic & Fine Herb Cheese (1 package), Cream Cheese (8 ounce), Tabasco® Original Red Pepper Sauce (1/4 teaspoon), Worcestershire Sauce (1/4 teaspoon), and Old Bay® Seasoning (1 dash).
- On low heat whisk until the sauce is thick and clump free.
- Take the sauce off the heat and fold in the jumbo Lump Crab Meat (1 pound) making sure not to break up the chunks of crab.
- Top each slice of Baguette (1) with the crab mixture and some Shredded Cheddar Cheese (1/2 cup). Place on an ungreased baking sheet and bake in the preheated oven for 5 minutes until the cheese is melted and golden brown.
- Top with Italian Flat-Leaf Parsley (2 tablespoon) and Tomato (1/2). You can even make a meal out of the crab toast and serve with a side of mixed greens.
Nutrition Facts : Calories 18 calories, Protein 0.9 g, Fat 1.1 g, Carbohydrate 1.3 g, Fiber 0.0 g, Sugar 0.1 g, Sodium 39.3 mg, SaturatedFat 0.6 g, TransFat 0.0 g, Cholesterol 6.5 mg, UnsaturatedFat 0.2 g
CREAMY CRAB TOAST CUPS
Seafood lovers are sure to enjoy these golden brown toasts filled with a creamy crab sauce. Using a muffin pan makes it easy to shape the rolled-out bread into little cups. -Valerie Schroder, Cobourg, Ontario
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. Flatten bread slices with a rolling pin. Brush both sides of bread with melted butter; press into muffin cups. Bake 12-15 minutes or until golden brown., For filling, in a large saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 3-5 minutes or until thickened., Add cheese, lemon juice, mustard, Worcestershire sauce, salt and pepper sauce; cook and stir until cheese is melted. Stir in crab; heat through. Stir in minced parsley and green onion. Spoon into cups.
Nutrition Facts :
SPICY CRAB TOAST FROM JUSTIN ERNSBERGER
Spicy Crab Toast from Justin Ernsberger, Executive Chef, Grand Central Oyster Bar BROOKLYN. The soon-to-open Grand Central Oyster Bar Brooklyn (mid-November 2013), located at 254-256 Fifth Avenue in Park Slope, named Justin Ernsberger its executive chef. He is a 1997 graduate of the French Culinary Institute, earning the prestigious Grand Diplome, and gained experience at such renowned New York City eateries as Aquagrill and Jean-Georges. Ernsberger says: "I love the complexity of the market, and the availability of so many different types of seafood that allow you to work with so many ingredients. People just go bonkers over shellfish, There's really a cult following." Here is his recipe for Spicy Crab Toast, which will be on the menu daily at the Oyster Bar Brooklyn. For more information contact: [email protected].
Provided by JohnnyCigar
Categories High Protein
Time 20m
Yield 6 pieces of bread, 1 serving(s)
Number Of Ingredients 11
Steps:
- In a large sauté pan over medium heat , add the olive oil and toast both sides of the bread to a nice golden brown. Set them aside on paper towel to cool and season with a pinch of salt.
- In a sauté pan over medium heat add the butter, garlic, scallion, pepperoncini flakes, parsley and salt. Stirring with a wooden spoon continuously, bloom out the fragrance of these ingredients for 1 min, adjust to a low heat if it starts to color too fast.
- Next you add the crab (note: it is recommended that you check the crab for any cartilage or shell fragments). Fold the crab into the garlic mixture and season with salt, then add the wine. Continue cooking out the wine until fully evaporated and the ingredients are well mixed.
- Spoon the crab mix onto the toasted bread and finish with freshly grated lemon zest and a drizzle of olive oil. Serve immediately and perhaps pair this with fruity Chardonnay or Pinot Grigio. This recipe will serve up to six people.
Nutrition Facts : Calories 1803.2, Fat 28.7, SaturatedFat 10.6, Cholesterol 374.9, Sodium 6048.6, Carbohydrate 224, Fiber 9.5, Sugar 10.6, Protein 146.8
PEEKYTOE CRAB TOAST
Peekytoe crab, so named because of its toelike leg tips, sits sweet and tender atop toasted bread in this recipe from chef Dan Kluger. Also try:Shaved Raw Summer Squash with Parmesan Dressing, Roasted Beets with Yogurt, Roasted Squash with Parmesan
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 8
Steps:
- In a large bowl, combine crab meat, fennel fronds, serrano chile, 3 tablespoons olive oil, and salt; set aside.
- Drizzle bread with remaining 1/4 cup olive oil. Heat a large nonstick skillet over medium heat. Add bread and cook, turning once, until golden and crisp on each side.
- Remove bread from skillet and spread one side of each slice with aioli; top with crab mixture. Cut each slice of bread into quarters and top crab with a dollop of aioli. Serve immediately with lemon wedges.
CURRY CRAB TOAST
Steps:
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Mix crabmeat, Swiss cheese, green onions, parsley, curry powder, lemon juice, salt, and pepper together in a small bowl. Add just enough mayonnaise to hold the mixture together.
- Spread a small amount of the mixture on baguette slices. Place slices on a baking sheet.
- Broil in the preheated oven until they start to bubble a bit, 3 to 5 minutes. Serve warm.
Nutrition Facts : Calories 235.6 calories, Carbohydrate 24 g, Cholesterol 32.8 mg, Fat 9.4 g, Fiber 1.4 g, Protein 14 g, SaturatedFat 4.3 g, Sodium 370.5 mg, Sugar 1.6 g
TOASTY CRAB APPETIZERS
This recipe is courtisy of David Buzanko, from a Yahoo site. I haven't tried it yet, just keeping here for safety.
Provided by Evelyn L Jepson
Categories Crab
Time 45m
Yield 32 36, 1 serving(s)
Number Of Ingredients 7
Steps:
- Remove cartilage from cooked crabmeat.
- Combine mayonnaise, mustard, lemon juice and crabmeat.
- Toast bread, then cut off the crusts.
- Spread crabmeat mixture on each slice of toast.
- Combine cheese and crumbs.
- Sprinkle cheese mixture on top of crabmeat.
- Cut slices into 6 pieces, each.
- Place on a broiler pan 3" from heat.
- Broil for 2 minutes until brown.
Nutrition Facts : Calories 782.4, Fat 19.6, SaturatedFat 4.5, Cholesterol 111.6, Sodium 3438.9, Carbohydrate 89.8, Fiber 4.3, Sugar 9.4, Protein 58.4
CRAB, LIME & CHILLI TOASTS
A simple, stylish canapé that takes just minutes to prepare
Provided by Jennifer Joyce
Categories Canapes, Dinner
Time 15m
Yield Serves 6
Number Of Ingredients 6
Steps:
- Heat oven to 200C/180C fan/gas 6. Put the baguette slices onto a baking tray, drizzle over half the oil, add some seasoning, then bake for 5 mins until golden at the edges.
- Meanwhile, mix the crab, chilli, coriander, lime zest and juice with the remaining oil and some seasoning, then spoon on top of the toast just before you serve.
Nutrition Facts : Calories 110 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.61 milligram of sodium
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- Meanwhile in a medium saucepan add boursin cheese, cream cheese, Worcestershire sauce, tabasco and old bay. On low heat whisk until the sauce is thick and clump free.Take off the heat and fold in crab meat making sure not to break up the chunks of crab.
- Top sliced baguette with the crab mixture and sprinkle with cheddar cheese. I used about 1 tablespoon of the crab mixture on each slice of bread and about a teaspoon of cheese on each crab toast.
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