Crab Toast Golden Sourdough (Printable Version)
Golden toasted sourdough piled high with creamy crab salad, fresh herbs, and citrus zest.
# 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 - In a medium bowl, gently combine the crab meat, mayonnaise, sour cream, Dijon mustard, lemon juice, lemon zest, chives, dill, and diced celery. 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.
04 - Garnish with extra chopped chives and serve immediately with lemon wedges on the side.
# Expert Tips:
01 -
- It transforms ordinary ingredients into something that feels like a restaurant appetizer
- The balance of creamy, fresh, and crisp hits every satisfying note
02 -
- Don't overmix the crab mixture—you want those distinct pieces of crab to remain intact
- Room temperature ingredients blend more smoothly than cold ones
03 -
- Pat the crab meat gently with paper towels if it seems too watery
- Toast the bread just before serving—timing is everything for that perfect crunch