Crab with Dill on Cayenne Toasts – a delicious recipe with white sandwich bread, unsalted butter, cayenne, salt, jumbo lump crab meat, shallot. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Preheat oven to 350F.
2
Stack bread slices and cut off crusts.
3
Quarter slices to make twenty-four 1 1/2-inch squares and arrange squares on a baking sheet.
4
In a small saucepan melt butter and stir in cayenne and salt.
5
Brush tops of squares with butter mixture and bake in middle of oven until pale golden, about 10 minutes.
6
Cool toasts on a rack.
7
Toasts may be made 1 day ahead and kept in an airtight container at room temperature.
8
Pick over crab meat to remove any bits of shell and cartilage (being careful not to break up lumps).
9
In a small bowl stir together remaining ingredients with salt to taste and gently stir in crab.
10
Crab mixture may be made 6 hours ahead and chilled, covered.
11
Just before serving, mound about 1/2 tablespoon crab mixture on each toast and garnish with dill.
141
kcal
Calories
16
g
Fat
1
g
Carbs
FatCarbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 6 slices firm white sandwich bread, 3 tablespoons unsalted butter, 1/8 teaspoon cayenne, 1/4 teaspoon salt, and more.
Yes, Crab with Dill on Cayenne Toasts falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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