Deviled Crab Toast Recipe
Lump crab, deviled egg spread, salmon roe, pickled white radish & micro greens
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Ingredients
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Ingredients for Deviled Crab Toast
Method
Directions for Preparing Deviled Crab Toast
- 1
Prepare the Deviled Egg Spread
In a mixing bowl, mash the hard-boiled eggs with a fork. Add mayonnaise, Dijon mustard, Worcestershire sauce, salt, and black pepper. Mix until smooth and well combined.
- 2
Combine Crab and Egg Mixture
Gently fold the lump crab meat into the deviled egg spread until well coated. Be careful not to break up the crab too much.
- 3
Toast the Bread
Preheat the oven to 375°F (190°C). Brush the sourdough bread slices with olive oil on both sides and place them on a baking sheet. Toast in the oven for about 10 minutes or until golden brown and crispy.
- 4
Assemble the Toast
Spread a generous amount of the crab and deviled egg mixture onto each slice of toasted bread. Top with salmon roe, pickled white radish slices, and a handful of microgreens.
- 5
Serve
Serve immediately while the toast is warm. Enjoy your delicious Deviled Crab Toast!