Introduction

Garlic Butter Crab Toasts are a delightful appetizer that combines the sweetness of fresh crab meat with a rich garlic butter sauce on crispy baguette slices. Perfect for entertaining or a simple indulgent snack, these toasts offer a burst of flavor in every bite.

The image shows four slices of toasted golden bread arranged on a white plate with a white marbled texture underneath. Each toast slice has a thick layer of creamy seafood salad on top, with visible chunks of white and orange pieces, likely crab or lobster, mixed in a pale dressing. The seafood mix is slightly glossy and textured with a sprinkle of finely chopped green herbs scattered over the top. The toast crusts are browned and crisp, and the plate catches some of the small herb bits around the edges. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound fresh crab meat (preferably Dungeness or blue crabs)
1 loaf French baguette, sliced into 1/2-inch slices
1/2 cup unsalted butter
4 cloves garlic, minced
2 tablespoons freshly squeezed lemon juice
2 tablespoons finely chopped parsley
2 tablespoons finely chopped chives
Salt and pepper to taste
2 tablespoons olive oil
1/4 cup grated Parmesan cheese (optional)
1 teaspoon paprika (optional for garnish)

Instructions

Step 1: If using fresh crabs, steam them for about 10 minutes until bright red. Allow to cool, then carefully extract the crab meat, removing any shell fragments.
Step 2: In a small saucepan, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 1-2 minutes, taking care not to burn the garlic.
Step 3: In a large bowl, gently mix the crab meat with the melted garlic butter, lemon juice, parsley, chives, salt, and pepper. Handle the crab meat carefully to keep it intact.
Step 4: Preheat your oven to 375°F (190°C). Arrange the baguette slices on a baking sheet and brush both sides lightly with olive oil.
Step 5: Toast the baguette slices in the oven for 5-7 minutes, or until golden brown and crispy on the edges.
Step 6: Remove the toasted slices from the oven and spoon generous amounts of the crab mixture onto each slice. If desired, sprinkle grated Parmesan cheese on top.
Step 7: Return the assembled toasts to the oven for an additional 5 minutes to warm through and melt the cheese slightly.
Step 8: Remove from the oven, sprinkle with paprika for color if you like, and serve immediately while warm.

Tips & Variations

For a richer flavor, use clarified butter instead of regular butter when making the garlic butter.
Try adding a pinch of cayenne pepper or red chili flakes to the crab mixture for a spicy kick.
Substitute the baguette with sourdough or ciabatta for a different texture.
If fresh crab is unavailable, high-quality canned crab meat can be used as a convenient alternative.

Storage

Store any leftover crab mixture in an airtight container in the refrigerator for up to 2 days. Toasts are best served fresh; however, you can refrigerate assembled toasts (without final baking) and reheat in the oven at 350°F (175°C) for 5-7 minutes before serving to maintain crispness.

How to Serve

Four pieces of toasted bread are arranged on a white plate with a white marbled surface underneath. Each toast slice is golden brown with a rough crust, topped with a creamy, chunky seafood salad mixture showing small pieces of white and light orange, likely crab or shrimp, all sprinkled with small bits of green herbs. The salad has a glossy texture and sits thickly on each slice. Some herbs and tiny crumbs are scattered lightly on the plate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen crab meat for this recipe?

Yes, frozen crab meat works well. Make sure to thaw it completely and drain any excess liquid before mixing to keep the toasts from becoming soggy.

How do I prevent the garlic from burning?

Cook the minced garlic over medium heat and watch carefully. Remove the pan from heat as soon as the garlic becomes fragrant, typically within 1-2 minutes, to avoid bitterness from burning.