Crab with Dill on Cayenne Toasts

1. 1

   Preheat oven to 350F.

2. 2

   Stack bread slices and cut off crusts.

3. 3

   Quarter slices to make twenty-four 1 1/2-inch squares and arrange squares on a baking sheet.

4. 4

   In a small saucepan melt butter and stir in cayenne and salt.

5. 5

   Brush tops of squares with butter mixture and bake in middle of oven until pale golden, about 10 minutes.

6. 6

   Cool toasts on a rack.

7. 7

   Toasts may be made 1 day ahead and kept in an airtight container at room temperature.

8. 8

   Pick over crab meat to remove any bits of shell and cartilage (being careful not to break up lumps).

9. 9

   In a small bowl stir together remaining ingredients with salt to taste and gently stir in crab.

10. 10

    Crab mixture may be made 6 hours ahead and chilled, covered.

11. 11

    Just before serving, mound about 1/2 tablespoon crab mixture on each toast and garnish with dill.

* Per serving · 4 servings · Values may vary.