Thursday, December 11, 2014

Crab Toast

Crab Toast

This recipe is a great make ahead for an appetizer or as a main dish served with a side salad and/or vegetables.  It can be served either cold or warm, but if you decide to serve warm it is even richer and more decadent, but refreshing too!  Always a crowd pleaser!


Fresh baked french bread (you can use the refrigerated bread dough or buy freshly baked from a bakery)

2 packages of imitation crab meat (shredded kind) or 3 pounds of real crab meat, shelled

¼ cup olive oil mayo
1 tbsp olive oil 2 tsp garlic powder

1 tbsp parsley

1 tbsp basil

1 tbsp oregano

1 tbsp dill

2 tsp black pepper

½ - 1 tbsp red pepper flakes (depends on how spicy you want it)

½ cup grated parmesan cheese

Directions:  If you choose to bake your bread fresh, do this ahead of time so it can cool completely.  Cut the bread into 1 inch slices and lay flat on baking sheet.  In a large bowl pull the crab meat apart into small chunks.  Add the olive oil to the crab meat and stir to make sure each piece is covered with the oil.  Add the mayo and stir to coat every piece.  Add in the garlic powder, parsley, basil, oregano, dill, black pepper and red pepper flakes and stir to blend.  Add in the parmesan cheese and stir to completely blend.  Top each piece of sliced french bread with a large scoop of the crab mixture.  There are two ways to serve this recipe, one is to serve cool on the semi-warm bread or you can pop the crab topped bread back in the oven on low broil for a few mins. (about 3-5) to warm it up.  The second option makes it even richer.  Makes about 10-12 slices.

Store extras in the frig, you can eat them right out of the frig or warm them up first, it’s even yummy as leftovers.

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