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serving platter with canned crab toasties garnished with scallions and red pepper flakes

Canned Crab Toasties (no mayonnaise)

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  • Author: Stacey
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 27 minutes
  • Yield: 20 toasties/crostinis 1x


Do you want to make an awesome crostini appetizer? I've got a fantastic canned crab toasties recipe and very little effort is needed.


Units Scale

  • 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
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 1/8 teaspoon black pepper
  • 1-1 1/2 tablespoons olive oil

Additional, optional add-ons:

  • More chopped scallion for garnish
  • Red pepper flakes
  • Lemon wedges


  1. Preheat your oven to 400 degrees.
  2. 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.
  3. 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.
  4. 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.
  5. Shred the gruyere cheese or cheddar if you are using. You can use the already shredded kind too.
  6. Open your 6-ounce can of lump crab meat and drain the water. Add the crab meat to a small mixing bowl.
  7. 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.
  8. Brush a little olive oil on top of each piece of bread.
  9. 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
  10. 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.
  11. 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.
  12. 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.


  1. 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.
  2. There is no salt added and that was intentional. Remember, the lump crab meat contains salt. When I tested the recipe, I added 1/8 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.