Creamed Crab On Toast Recipes

CREAM CHEESE CRAB SPREAD WITH HOMEMADE CROSTINI

Steps:

• Combine the cream cheese and all but 1/2 cup of the crabmeat in a medium bowl. Mix until thoroughly combined. Roll into an 8-inch log and refrigerate until firmed up slightly, about 1 hour. Refrigerate the remaining 1/2 cup crabmeat until serving.
• Meanwhile, combine the ketchup, horseradish, lemon juice, salt and some pepper in a medium bowl. Taste and adjust to your liking.
• Place the log on a serving platter. Spoon some of the sauce over it, reserving the remaining sauce in a small bowl to serve on the side. Sprinkle the reserved 1/2 cup crabmeat on top and garnish with the chives. Rub the garlic onto one side of each slice of bread and arrange the bread on the serving platter.

CREAMED PEAS ON TOAST

Steps:

• On stove in small pot melt butter and add flour slowly to thicken it.
• When it is almost like a paste add the milk and stir.
• Continue stirring on low heat until the mixture thickens.
• Add the drained can of peas and stir for a few more minutes.
• Pour hot mixture over a buttered slice of toasted bread, add salt& pepper to taste.
• Use a knife and fork to slice and eat your meal and enjoy.

CRAB TOAST

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.

CREAMED CHIPPED BEEF ON TOAST

Steps:

• In a medium saucepan over low heat, melt butter. Whisk in flour all at once to form a roux. Whisk in milk, a little at a time, increase heat to medium-high, and cook, stirring, until thickened. Bring to a boil, stir in beef and cayenne, heat through and serve over toast.

CREAMY CRAB TOAST CUPS

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.

CREAMED CRAB ON TOAST

Steps:

• In a 1-qt. microwave-safe dish, combine the soup, crab, lemon juice, marjoram and cayenne. Cover and microwave on high for 3-4 minutes or until heated through, stirring once. Serve on toast or biscuits.

HOT CRAB ON TOAST

Steps:

• Rinse and drain the crab.
• In a small bowl, beat egg with sherry.
• Melt butter in a medium saucepan. Stir in flour, shallot, paprika and salt.
• Cook, stirring constantly, 1 minute. Slowly whisk in cream and bring to a boil, whisking constantly until smooth.
• Add crab and cook 30-60 seconds to heat through.
• Remove from heat and whisk in egg mixture. Spoon crab over toast and garnish with parsley.

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.

CRAB CAKES ON TOAST WITH ALEPPO-LEMON MAYO

Steps:

• Preheat the oven to 350 degrees F.
• For the crab cakes: Carefully pick through the crabmeat, removing any hard cartilage and small pieces of shell. Transfer to a medium bowl. Stir in the panko, mayonnaise, chives, preserved lemon, lemon zest, egg white, 1/2 teaspoon salt and few grinds of black pepper until well combined. Cover with plastic wrap and refrigerate until chilled through, about 15 minutes.
• For the toast: Meanwhile, use a 2-inch round biscuit cutter or ring mold to cut out 12 rounds of bread, then transfer to a rimmed baking sheet (reserve the 2-inch cutter for shaping the crab cakes). Melt the butter and Aleppo in a small saucepan over medium heat. Brush some of the butter mixture on each piece of bread. Bake until lightly toasted, about 8 minutes. Transfer to a serving platter.
• For the Aleppo-lemon mayo: Stir together the mayonnaise, lemon juice, Aleppo and a pinch of salt in a small bowl until smooth. Set aside for serving.
• Divide the crab cake mixture into 12 portions, then press each portion individually into the 2-inch round biscuit cutter to shape into a cake the same size as the toast (the crab cakes should be about 1/4 inch thick).
• Heat the butter and canola oil in a large nonstick skillet over medium-high heat. Add the crab cakes and cook until warmed through and golden brown, 3 to 4 minutes per side.
• For serving: Place a crab cake on top of each toast round. Top with a small dollop of the Aleppo-lemon mayo, a couple of pieces of preserved lemon and a chive.