CRAB WITH DILL ON CAYENNE TOASTS
Categories Shellfish Appetizer Bake Cocktail Party Mayonnaise Crab Winter Sour Cream Dill Gourmet Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free
Yield Makes 24 canapés
Number Of Ingredients 13
Steps:
- Make toasts:
- Preheat oven to 350°F.
- Stack bread slices and cut off crusts. Quarter slices to make twenty-four 1 1/2-inch squares and arrange squares on a baking sheet. In a small saucepan melt butter and stir in cayenne and salt. Brush tops of squares with butter mixture and bake in middle of oven until pale golden, about 10 minutes. Cool toasts on a rack. Toasts may be made 1 day ahead and kept in an airtight container at room temperature.
- Make crab:
- Pick over crab meat to remove any bits of shell and cartilage (being careful not to break up lumps). In a small bowl stir together remaining ingredients with salt to taste and gently stir in crab. Crab mixture may be made 6 hours ahead and chilled, covered.
- Just before serving, mound about 1/2 tablespoon crab mixture on each toast and garnish with dill.
CRAB TOAST WITH LEMON AIOLI
Provided by Jean Georges Vongerichten
Categories Lemon Crab Summer Bon Appétit
Number Of Ingredients 16
Steps:
- Lemon Aioli:
- Whisk egg yolk, garlic, lemon zest and juice, mustard, and a large pinch of salt in a medium bowl. Whisking constantly, slowly drizzle in oil, drop by drop at first, until aioli is thickened and smooth; season with salt and more lemon juice, if desired.
- Crab Toast:
- Toss crabmeat, fennel fronds, 1 chile, and 2 tbsp oil in a medium bowl. Season with salt; add more chile, if desired.
- Drizzle both sides of bread with remaining 4 tbsp oil; working in batches, toast in a large skillet over medium-high heat until golden brown, about 2 minutes per side.
- Spread each piece of toast with 1 tbsp aioli. Top with crabmeat; cut each toast into 4 pieces. Place a small dab of aioli in center of each piece; serve with lemon wedges. (Extra aioli can be used for dressings or dips.)
CRAB TOAST
Like the very best crab cakes on earth, which have as little dulling, distracting or deadening filler as possible, these crab toasts take that ethos to the extreme. There is no call for bell pepper or bread crumbs or diced celery; just the best fresh, sweet, saline crab meat you can buy, gently seasoned with a little lemon juice, bound with a tiny amount of tangy crème fraîche, then piled onto a slab of good toast, still warm. The toast is made ever so luxurious with a slathering of nutty brown butter mayonnaise. These two simple components - crab and brown butter toast - act in concert, and a glass of cold rosé to wash them down makes for the most exhilarating, satisfying spring supper imaginable.
Provided by Gabrielle Hamilton
Time 30m
Yield 4 servings
Number Of Ingredients 10
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.
CRAB TOASTS WITH SPICY YOGURT
Categories Bread Shellfish Appetizer Yogurt Crab Dill Bon Appétit Sugar Conscious Pescatarian Peanut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Whisk 3/4 cup plain whole-milk Greek yogurt and 1 tablespoon gochugaru or 1/4 teaspoon crushed red pepper flakes in a small bowl; season with salt. Combine 8 ounces crabmeat, 2 thinly sliced scallions, 2 tablespoons chopped fresh dill, 1 tablespoons fresh lemon juice, and 2 teaspoons toasted sesame seeds in a medium bowl; season with salt and black pepper.
- Spread spicy yogurt on 4 slices oiled toasted country-style bread and top with crabmeat mixture. Cut toasts in half and top with more dill.
CRAB, LIME & CHILLI TOASTS
A simple, stylish canapé that takes just minutes to prepare
Provided by Jennifer Joyce
Categories Canapes, Dinner
Time 15m
Yield Serves 6
Number Of Ingredients 6
Steps:
- Heat oven to 200C/180C fan/gas 6. Put the baguette slices onto a baking tray, drizzle over half the oil, add some seasoning, then bake for 5 mins until golden at the edges.
- Meanwhile, mix the crab, chilli, coriander, lime zest and juice with the remaining oil and some seasoning, then spoon on top of the toast just before you serve.
Nutrition Facts : Calories 110 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.61 milligram of sodium
CRAB SPIRALS WITH LEMON & DILL
If you can find "Crab Delights" by Clover Leaf, they are delicious. If not, roll loose crab to form a leg. Imitation crab may be used to sub. (Chill time is under cook time).
Provided by Derf2440
Categories Lunch/Snacks
Time 2h10m
Yield 32 serving(s)
Number Of Ingredients 7
Steps:
- Combine cream cheese, green onion, dill, lemon juice and pepper, mix well.
- Spread evenly over spinach wrap.
- Place 2 crab legs, end to end, on each wrap, roll up tightly to enclose crab.
- Wrap in plastic wrap.
- Refrigerate 2 hours or overnight.
- Remove plastic wrap; slice into 1 inch pieces.
- If using loose crab, be sure it is well drained, dry with paper towel.
- Place it in wrap to form a leg.
Nutrition Facts : Calories 26, Fat 1.8, SaturatedFat 1.1, Cholesterol 6.8, Sodium 88, Carbohydrate 1, Protein 1.6
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