Crab Toast

Name: Crab Toast
Cook time: PT0D0H20M
Total time: PT0D0H20M
Yield: serves 6-8
Ingredients: 1 ⁄ 2 cup mayonnaise; 1 (10-oz.) loaf sourdough, sliced 1/2" thick and cut into thirds; Kosher salt and freshly ground black pepper, to taste; 12 oz. lump crabmeat; 1 ⁄ 4 cup capers, rinsed; 1 ⁄ 4 cup extra-virgin olive oil; 1 tsp. crushed red chile flakes; 2 lemons, zest and juice

Serves
serves 6-8
Time
20 minutes

CRAB TOAST URUGUAY LA CARACOLA

Spreading mayonnaise on both sides of the bread before grilling yields a perfectly golden brown crust in this recipe from chef Ignacio Mattos.

Ingredients

¹⁄₂ cup mayonnaise
1 (10-oz.) loaf sourdough, sliced 1/2" thick and cut into thirds
Kosher salt and freshly ground black pepper, to taste
12 oz. lump crabmeat
¹⁄₄ cup capers, rinsed
¹⁄₄ cup extra-virgin olive oil
1 tsp. crushed red chile flakes
2 lemons, zest and juice

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Instructions

Step 1

Heat a charcoal or woodburning grill or set a gas grill to medium-high. (Alternatively, heat a cast-iron grill pan over high.) Spread mayonnaise on each side of bread and season with salt; grill, flipping once, until slightly charred and crisp, 4–5 minutes, and transfer to a serving platter. Stir crab, capers, olive oil, chile flakes, lemon zest and juice, salt, and pepper in a bowl; spoon crab salad over toast.

Heat a charcoal or woodburning grill or set a gas grill to medium-high. (Alternatively, heat a cast-iron grill pan over high.) Spread mayonnaise on each side of bread and season with salt; grill, flipping once, until slightly charred and crisp, 4–5 minutes, and transfer to a serving platter. Stir crab, capers, olive oil, chile flakes, lemon zest and juice, salt, and pepper in a bowl; spoon crab salad over toast.