Crab Toast with Creamy Crab Salad (Printable)

Golden sourdough toasts with creamy crab salad, herbs, and citrus—ready in 20 minutes.

# Ingredient List:

→ Crab Mixture

01 - 7 oz fresh lump crab meat, picked over for shells
02 - 2 tbsp mayonnaise
03 - 1 tbsp sour cream
04 - 1 tsp Dijon mustard
05 - 1 tsp lemon juice
06 - 1 tsp finely grated lemon zest
07 - 1 tbsp finely chopped chives
08 - 1 tbsp finely chopped fresh dill
09 - 1 small celery stalk, finely diced
10 - Salt and freshly ground black pepper, to taste

→ Toast

11 - 4 slices rustic sourdough bread
12 - 2 tbsp unsalted butter, softened

→ Garnish

13 - Extra chives, finely chopped
14 - Lemon wedges

# How to Make:

01 - Gently combine the crab meat, mayonnaise, sour cream, Dijon mustard, lemon juice, lemon zest, chives, dill, and diced celery in a medium bowl. Season lightly with salt and pepper. Fold together until just combined, taking care not to break up the crab pieces.
02 - Lightly butter both sides of the sourdough slices. Toast in a skillet over medium heat for 2–3 minutes per side until golden and crisp, or toast under a broiler if preferred.
03 - Pile the crab mixture generously onto the warm toasts.
04 - Garnish with extra chopped chives and serve immediately with lemon wedges on the side.

# Expert Tips:

01 -
  • The contrast between warm, buttery sourdough and cool, delicate crab is something youll crave constantly
  • It comes together in twenty minutes but tastes like something from a restaurant that takes reservations three weeks out
  • The balance of bright lemon, fresh herbs, and sweet crab is exactly what summer appetizers should be
02 -
  • Dont even think about using canned crab here—its watery and metallic and will disappoint everyone including yourself
  • The crab mixture can be made a few hours ahead, but toast the bread right before serving or youll lose that perfect crunch
  • Warm bread against cool crab is the whole point, so timing matters more than you might expect
03 -
  • Pick through the crab meat with your fingers instead of a fork—youll feel bits of shell that you might miss otherwise
  • Grate the lemon zest before squeezing the juice, its much easier that way

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