Crab Toasts With Ronnie Lott

4 faves
More from this source
Cook Taste Eat
Nutrition per serving    (USDA % daily values)
CAL
461
FAT
43%
CHOL
6%
SOD
65%

Comments

Add a comment

Ingredients for 4 servings

1 ⅓ cups crabmeat

½ – ¾ cup rouille

1 tablespoon finely sliced chives

1 tablespoon lemon zest

½ teaspoon salt

Pepper

4 slices sourdough bread

3 tablespoons olive oil

4 pieces of wax paper cut just slightly bigger than bread slices

Preparation

1.

Brush sliced bread with oil on both sides and place on panini press, toasting only one side

2.

Leave press open until bottom of bread slices have started to turn olden brown (about 1 minute)

3.

Remove bread and place on sheet pan, darker side up

4.

Heat a panini press to 380°F Mix crabmeat with rouille in a medium bowl

5.

Add chives, lemon zest and salt

6.

Mix thoroughly

7.

Add rouille to dress the crab

8.

You want the crab to be creamy but not over-dressed

9.

Taste for seasoning and adjust if needed with salt and lemon juice. Spread toasts with crab mixture

10.

Cut squares of parchment the size of your bread slices and brush them with olive oil

11.

Place the oil side down on the crab layer

12.

Place toasts on the panini press and let toast for 1-2 minutes until the very top is golden brown

13.

If you don’t have a Panini press, you can place these toasts in the toaster oven

14.

Remove toasts from press and place back on sheet pan fitted with a rack

15.

Leave wax paper on toasts until ready to serve

16.

Cut each toast into 4.

View instructions at
Cook Taste Eat

You might also like

Crab And Avocado Toasts
Pip & Ebby
Crab-And-Avocado Toasts
Food & Wine
Hot Crab And Artichoke Dip
Epicurious
Cornish Crab With Pink Grapefruit Mayonnaise On...
Great British Chefs
Steamed Crabmeat And Coconut Milk Custards
Martha Stewart
Crab Toasts
The Bubbly Girl
Artichoke And Crab Toasts
Food.com
Zucchini Toasts
Sprouted Kitchen
Egg-In-The-Hole Toasts With Ricotta
Lulu Powers
Broccoli-Spinach Soup With Avocado Toasts
Whole Living