I've solved the crab toasties problem. Oh, wait, you didn't know there was a crab toasties problem? Don't worry, while you've been asleep at the wheel, I've been fighting food crimes late at night on the streets of the suburbs. One of those heinous crimes is always using mayonnaise in crab cakes and crab toasties. Whyyyyyy?? Why must there be mayonnaise in everything... especially when it comes to crab? Well, you can rest easier now. I've got a delicious canned crab toasties recipe sans mayonnaise. This solution will help exactly four people. Me, plus the other three people on the planet who can't stand mayonnaise.
Why I Loathe Mayonnaise... I'm Prepared for Backlash on This
It's gross. That's it. Gross. Love all the ingredients - loathe what they turn into. Love pistachios, but pistachio ice cream? Yuk. Bananas? Sure. Banana bread? Absolutely. Banana Cream Pie? What on Earth is it?!? I used to eat mayonnaise when I was a kid. In fact, Dunkin' Donuts used to have a chicken salad croissant sandwich that I ate weekly. Then something... happened. A friend from college put a huge dollop of mayonnaise on her plate and dipped her french fries into it. I was repulsed. I suddenly found mayonnaise impossible to be near and have never looked back.
Back to Canned Crab Toasties - the Best Crostini Ever!
I love crostini. And I really enjoy creating toppings that make awesome crostini appetizers. Having a little gathering? You need nibbles for your guests before the main course. When it comes time for the holidays, it's always hard to decide what little finger foods to serve. This is where canned crab toasties come into play. And for real, if you are someone like me, in the minority, I give you a crab recipe with no mayonnaise in it. I know some people out there will really appreciate that.
Whichever bread you choose to make this with you will have extra. You can use this to make awesome homemade croutons or French bread pizza w/eggplant & romesco sauce.
Here's Why It's So Easy:
- Mix cream cheese, canned crab meat, scallion, red pepper, and a few spices you already have on hand.
- Shred some gruyere (or cheddar) cheese.
- Olive oil your crostini pieces and spread the mixture onto sliced French or ciabatta bread. Top with a pinch of the shredded cheese.
- Bake in the oven at 400 degrees for about 10-12 minutes until bread is crunchy and toasty and cheese is melted.
These Canned Crab Toasties Also Freeze Well:
- I wrapped mine in packs of four crostinis. I used a double layer of plastic wrap.
- Take your plastic-wrapped 4-packs and store in a freezer slider bag.
- Take them out of freezer when you're having company or craving a late-night snack.
- I usually spray a little non-stick cooking spray on a toaster oven sheet pan and lay out the toasties.
- Preheat to 350 degrees and heat for 7-10 minutes. This will vary depending on your toaster oven. Keep your eye on them so they don't burn.
Easy Steps to Make These Awesome Crab Toasties:
Need More Tasty Nibbly Treats Like This?
- Garlic Shrimp Crostini with Romesco & Parmesan
- Shrimp & Gorgonzola Dip Crostini
- Stuffed Mushrooms w/Sausage, Panko & Cheddar
- Nana's Weird Hot Dog Appetizer
- Apple Brie Crostini w/Toasted Pecans & Drizzled Honey
- The Best Crispy Smashed Potatoes
- Phyllo Cups FIVE Ways
Canned Crab Toasties (no mayonnaise)
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 20 toasties/crostinis 1x
Description
Do you want to make an awesome crostini appetizer? I've got a fantastic canned crab toasties recipe and very little effort is needed.
Ingredients
- 1 package Ciabatta sticks or French bread (see note# 1 below)
- 2 teaspoons red pepper, very finely diced
- 1 tablespoon scallion, very finely diced
- 1 cup shredded gruyere cheese (or cheddar)
- 1 6-ounce can of Bumblebee lump crab meat
- 2 tablespoons cream cheese
- ¼ teaspoon garlic powder
- ¼ teaspoon paprika
- ⅛ teaspoon black pepper
- 1-1 ½ tablespoons olive oil
Additional, optional add-ons:
- More chopped scallion for garnish
- Red pepper flakes
- Lemon wedges
Instructions
- Preheat your oven to 400 degrees.
- Slice the ciabatta stick into rounds that are about ½” to ¾” in thickness – you’ll need 20 slices. Lay out the bread slices on a small sheet pan and set aside. See note below about bread and watch the bread comparison at the beginning of my video.
- Slice a small chunk of red pepper from your whole pepper and slice it into thin strips. Dice it down into smaller bits from there. We want these chopped very finely.
- Same with the scallions. Cut from the dark green area of the scallions and dice down very finely. We want little flecks of scallion not chunks. I usually chop some additional, regular sized scallions as well to garnish before serving. This is optional.
- Shred the gruyere cheese or cheddar if you are using. You can use the already shredded kind too.
- Open your 6-ounce can of lump crab meat and drain the water. Add the crab meat to a small mixing bowl.
- Add the cream cheese, red pepper, scallion, garlic powder, paprika, and black pepper to the crab bowl. Mix together well with your hands (gloves recommended) until everything is well combined.
- Brush a little olive oil on top of each piece of bread.
- Measure out one teaspoon of the crab filling and spread it onto each piece of bread. I measured the first spoonful – then eyeballed it for the rest of them. You have enough for 20 so keep the portions even. There was actually a little extra crab so I made three more which I ate to test them. J
- Once all the bread slices have the crab mix spread on them, take a pinch of shredded gruyere and add it to the top of each slice.
- Bake in a preheated oven at 400 degrees for 10-12 minutes. Ovens are different so check it at the 10 minute mark and adjust your timing accordingly. You want the cheese to be melted and the bread to be toasty.
- Line up your toasties on a serving platter and garnish with additional chopped scallions and red pepper flakes which are optional. You could also slice some lemon wedges if you like. Serve immediately. These freeze great too – instructions are above in my blog post.
Equipment
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Notes
- Bread options: If you watch the beginning of my video I show you the difference between using the smaller ciabatta sticks and the larger French bread loaves we find in our local grocery stores. This will be really helpful depending on which bread you choose. Whichever bread option you choose, you will have extra. Use it for something else, like homemade croutons or my French bread pizza w/eggplant & romesco sauce.
- There is no salt added and that was intentional. Remember, the lump crab meat contains salt. When I tested the recipe, I added ⅛ teaspoon of salt to the mix and it pushed the salt level up just enough that is was too salty. Resist the temptation to add salt… please.
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