Savory Garlic Butter Crab Toasts to Elevate Your Appetizer Game

Garlic Butter Crab Toasts are a crowd-pleasing appetizer made with fresh ingredients, perfect for any gathering.

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Prep Time 15

Cook Time 20

Total Time 35

Servings: 4 toasts

Course: Appetizers

Cuisine: American

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Crab Mixture

1 cup fresh crab meat Choose the freshest for the best taste.
1/2 cup unsalted butter Can use a plant-based alternative.
3-4 cloves garlic Minced; garlic powder works as a backup.
1 tablespoon lemon juice Use fresh for optimal flavor.
2 tablespoons fresh herbs (Parsley, Chives) Feel free to experiment with different herbs.
salt and pepper Adjust to taste.

For the Toasts

1 loaf French baguette Try sourdough or ciabatta for different texture.
1 tablespoon olive oil Optional if using butter.

Optional Toppings

1 tablespoon grated Parmesan cheese Can be omitted for a dairy-free option.
paprika Smoked paprika is recommended.

Equipment

Baking Sheet
Parchment Paper
Small Saucepan
Mixing Bowl

Method

Step-by-Step Instructions

Preheat your oven to 350°F (175°C).
Melt ½ cup of unsalted butter in a small saucepan over low heat, then add minced garlic and cook for 2-3 minutes.
Gently fold 1 cup of fresh crab meat into the garlic butter mixture with 2 tablespoons of chopped herbs.
Slice the French baguette into 1-inch thick pieces and arrange on a baking sheet.
Toast the bread in the preheated oven for 5-7 minutes.
Top each slice with the crab mixture and press gently to adhere.
Sprinkle with grated Parmesan and paprika if desired, then bake for an additional 5-10 minutes.
Garnish with fresh herbs and serve with lemon wedges.

Nutrition

Serving: 1toastCalories: 250kcalCarbohydrates: 30gProtein: 10gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 400mgPotassium: 200mgFiber: 2gSugar: 1gVitamin A: 400IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

For a dairy-free option, substitute regular butter with a plant-based alternative. To store, keep in an airtight container in the fridge for up to 2 days or freeze unbaked for up to 2 months.

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