Crab Toast Golden Sourdough (Printable)
Golden sourdough topped with creamy crab salad, fresh herbs, and citrus zest.
# 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 Make It:
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 Hacks:
01 -
- It comes together in under twenty minutes but looks like something from a fancy restaurant
- The combination of cool crab salad against warm, buttery toast is absolutely irresistible
- Every bite feels luxurious without requiring any actual cooking skills
02 -
- The crab salad needs to sit in the refrigerator for at least ten minutes to let the flavors meld together
- Toast the bread right before serving because nobody wants a cold, soggy toast situation
- Do not skip the lemon wedges because that final squeeze makes everything pop
03 -
- Pick through the crab meat carefully for tiny shell fragments before mixing
- Add a pinch of cayenne or hot sauce if you like things with a little kick