Crabmeat Toasts Recipes

Steps:

• Cut bread in half horizontally; hollow out top and bottom, leaving 1-in. shells. Crumble removed bread; set aside., In a large skillet, melt butter over medium heat; add half of the tomatoes. Add the jalapeno, garlic and cilantro; cook and stir for 4 minutes. Remove from the heat., In a large bowl, combine the crab, ricotta and sour cream. Stir in the tomato mixture, reserved bread crumbs and 1 cup cheese blend. Spoon into bread shells., Place on an ungreased baking sheet. Bake at 375° for 15 minutes. Top with remaining cheese blend and tomatoes. Bake 5-7 minutes longer or until cheese is melted.

Steps:

• In a large bowl, combine the crab, mayonnaise, wasabi, 3/4 of the chopped apples, all of the fennel (including green tops), the radishes, juice and zest of 1 Meyer lemon, and salt, to taste. Cover and refrigerate until ready to serve.
• In a small bowl, combine the remaining chopped apples with remaining lemon juice and zest. Season with salt, to taste, and set aside for garnish.
• Toast: Remove the crusts from the brioche and cut into 3/4-inch thick slices. Stack the slices and cut into 1 1/2-inch squares. Alternately, you could use a cookie cutter to make circles or other small shapes of your choice. You should have about 48 pieces when finished.
• Working in batches, melt some of the butter in a large skillet over medium heat. Add the brioche, in batches, and toast until golden brown, turning over and adding more butter, if necessary. Repeat with remaining butter and brioche. Toasts can be made up to 48 hours in advance and stored in an airtight container at room temperature.
• To serve, put a rounded tablespoon of crab salad on each brioche toast and top with a sprinkling of chopped lemon-marinated apples.

Steps:

• Stir together crabmeat, chives, parsley, celery leaves (if desired), and lemon juice. Season with salt and pepper.
• Top toasts with crabmeat mixture, and serve with soup.

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.

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.

Steps:

• In a 1-qt. microwave-safe dish, combine the soup, crab, lemon juice, marjoram and cayenne. Cover and microwave on high for 3-4 minutes or until heated through, stirring once. Serve on toast or biscuits.

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.