Summer time makes us think of seafood! While we’re not able to make it to New England for a lobster roll this year, we’re finding ways to recreate that dish at home. (If you’re looking for a dreamy getway, our guide to a New England road trip leads you on one of our favorite trips in America). A more accessible way to get all the flavors of a lobster roll is to make crab toast.
Topping this crab dip on a slice of toasted sourdough is a perfect lunch. Better yet, if you’re having a party, topping this crab dip on crostinis in a fun appetizer to delight your guests. True story, we made these as crostinis for an appetizer for happy hour and saved half of the blue crab dip for lunch the next day. It was heavenly on a large slice of sourdough toast. If the crab dip soaks up most of the moisture in the fridge overnight, just add a bit more mayonnaise and give it a stir. Here’s this super simple recipe that can be made in minutes!
Crab Toast Crostini Appetizer
Makes about 24 crostinis
2 packages of fresh jumbo lump blue crab meat, drained (18 oz. total)
2 tbsp butter
¼ cup of mayonnaise
1 tsp of fresh lemon juice
Salt and pepper, to taste
1 tbsp chives
1 ½ tsp old bay seasoning
1 baguette, sliced into ½ inch rounds, bushed with olive oil and toasted into crostinis
Start by melting the butter in a skillet on medium low heat. Once melted, turn off the heat and toss the jumbo blue crab meat in the butter. Transfer the crab to a bowl and mix with all the other ingredients. Top crostinis or sourdough toast with the crab. Garnish the crab dip with additional chives and a squeeze of fresh lemon juice.