Crab Toast Golden Sourdough (Printable)
Golden sourdough toast with creamy crab salad, fresh herbs, and citrus. Ready in 20 minutes.
# 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
# How-To Steps:
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 Advice:
01 -
- The combination of creamy crab salad against warm buttery sourdough creates the most satisfying contrast in textures
- It comes together in just 20 minutes but looks and tastes like something from a fancy waterfront restaurant
02 -
- The crab mixture can be prepared up to 4 hours ahead and refrigerated, but the toast is best served warm right after cooking
- Over mixing the crab will turn it into mush, so use a light hand when folding everything together
03 -
- Pat the crab meat gently with paper towels before mixing to prevent the salad from becoming watery
- Room temperature ingredients blend more smoothly and quickly than cold ones from the fridge