Photo by Romulo Yanes
Briny-sweet crab and piquant chiles shine on subtly flavored white bread.
Ingredients
Makes 12 servings
12 slices bread Pullman or sourdough
8 ounces cooked jumbo lump crabmeat
3 tablespoons aioli or mayonnaise
2 tablespoons fresh lime juice
1 tablepsoon fresh mint, finely chopped
Fresno chile or red jalapeño, stemmed, seeded, and minced
Kosher salt and freshly ground black pepper
Thinly sliced fresh mint, for garnish
Step 1
Grill 12 slices bread.
Step 2
Gently combine crabmeat in a bowl with aioli or mayonnaise, lime juice, finely chopped fresh mint, and Fresno chile or red jalape&nitlde;o. Season with kosher salt and freshly ground black pepper.
Step 3
Spoon about 1 tablespoon crab mixture onto each toast and garnish with thinly sliced fresh mint.
Leave a Review
Reviews (1)
Back to TopReally light and tasty appetizer. The mint and crab are loveley together. Would make again
Anonymous
north shore MA
6/29/2011
See Related Recipes and Cooking Tips
-
Our 37 Best Crab Recipes
Crab cakes, crab toast, chili crab, and more. -
The Best Bruschetta, Crostini, and Toast Recipes Ever
Everything's better with crunchy bread, especially the warm-weather ingredients on these toasts.
