Although it may sound crazy, I’m a huge fan of canned seafood, like tuna, anchovies, and sardines. I developed an appreciation for high end canned fish while living in Spain. The best is canned in creamy Spanish olive oil and comes from Northern Spain. When I lived there I would buy canned crab and use it make these delectable, little warm crab toasts. They make a great snack or an elegant lunch with a brothy soup and glass of bubbly. I made these recently at the cabin, and although I used leftover fresh crab from my family’s crab feast, canned crab works just as well. Use whatever type of white cheese you have on hand.
Easy Crab Toasts
1 cup crab, canned or fresh cracked
1 large stalk celery, minced
1/4 cup minced red pepper
1 small shallot, minced
2 heaping tablespoons mayonnaise, plus more for spreading
1 tablespoon Dijon mustard
Salt and freshly ground black pepper
8 slices of sourdough, each cut in half down the middle
1 cup thickly grated manchego cheese
Arugula, for serving
- Preheat the oven to 350°F.
- In a large bowl, gently fold together the crab, celery, red pepper, shallot, mayonnaise, and mustard. Season the mixture generously with salt and pepper. Squeeze the juice of 1/4 of a lemon into the bowl and stir to combine. Taste and adjust the seasonings to your liking.
- Spread 1 side of each slice of bread lightly with mayonnaise. Arrange in an even layer on a baking sheet lined with foil. Mound 1-2 heaping tablespoons of the crab mixture on top of each piece of bread. Cover with cheese.
- Bake in the oven for 15-18 minutes until the bread is toasted, the cheese is melted, and everything has a nice golden brown color. Top each toast with a few sprigs of arugula and enjoy immediately.
Makes 8 toasts.