Baked Crab Toast

Recipe

Appetizer
Baked Crab Toast

Primary Media

Toasted ciabatta bread topped with crab spread

User Rating

3.82 out of 5 stars
Rate it:
155 ratings

Recipe Data

20
Servings
15min
Prep
35min
Total

Recipe Wellness Badges

    Author

    Save Options

    Description

    This twist on the classic appetizer utilizes crab instead of shrimp as the toast topper. The result is a satisfying party nibble.

    Recipe Tags

    Servings and Ingredients

    Ingredients
    Serves 20
    QuantityIngredientAdd
    ½ (14 ounce) Hy-Vee Bakery ciabatta bread
    ¼ c. Hy-Vee butter, melted
    1 (8 ounce) package Hy-Vee cream cheese, softened
    2 egg yolks
    1 tsp. lemon juice
    1 (6 ounce) package lump crab meat
    ¼ c. red bell pepper, finely chopped
    ¼ c. green onions, sliced
    Hy-Vee salt, to taste
    Hy-Vee cayenne pepper, to taste

    Things To Grab

    • Large baking sheet
    • Aluminum foil
    • Serrated knife
    • Silicone pastry brush
    • Medium bowl
    • Potato masher

    Directions

    1. Preheat oven to 400 degrees. Line a baking sheet with foil; set aside.

    2. Turn ciabatta onto its side. Using a serrated knife, cut lengthwise into five ½-inch-thick slices. Brush 1 side of each slice with butter.

    3. In a bowl, mash cream cheese, egg yolks and lemon juice with a fork until smooth. Stir in crab, bell pepper and green onions. Season with salt and cayenne pepper to taste.

    4. Spread enough crab mixture on buttered bread to form a ¼-inch-thick layer. Place on prepared baking sheet. Bake for 20 minutes or until puffed and golden. Let stand for 5 minutes. To serve, cut each slice into wedges.

    Nutrition facts

    Servings

    100 Calories per serving
    3 toasts

    Amounts Per Serving

    • Total Fat: 7g
    • Cholesterol: 45mg
    • Sodium: 130mg
    • Total Carbohydrates: 6g
    • Protein: 3g

    Daily Values

    0%
    Vitamin A 6%
    0%
    Vitamin C 4%
    0%
    Iron 0%
    0%
    Calcium 2%

    Recipe Source:

    Hy-Vee Seasons Holiday 2016