So this is how we make the most adorable crab salad toasts!
I mean, is there anything cuter? Lunch just got REAL good.
This crab salad is absolutely dreamy. It is so full of flavor. We are talking loaded. And it’s not mayo-based. It’s vinaigrette based and I can assure you that eating it straight out of the bowl is encouraged.
We have lump crab meat – the GOOD stuff. Be sure to spluge and get the good stuff because it is the star of the show here. We also have avocado, sliced shallot, jalapeño peppers, fresh herbs, garlic and lime.
It’s so buttery, fresh and flavorful.
And! The salad sits right on top of grilled garlic toasts, or in other words… grilled garlic English muffins!
In weird facts you don’t know about me, I’m an english muffin freak. I love the crunchy texture, the nooks and crannies and how they hold little puddles of melted butter – it’s my favorite way to do toast. When you serve it to friends, it’s unexpected. And then very well received because of the crunch. They make fantastic sandwiches and burger bread too.
Side note: I used these mini English muffins that I was sent from Wolfermans and they are UNREAL. First, I desperately need to make some of my own mini ones so I can have them all the time. Second, they are delicious and there is also a sourdough version which makes my heart happy. And third, they are the best size for appetizers or snacks. Why can’t we get our hands on more mini muffins?!
I actually threw these muffins on the grill and they ended up amazing. But you can toast as usual or you could roast them for 15 or 20 minutes at 350 degrees so they get crisp in the oven. Either way, they will be SO good once you brush them with melty garlic butter.
And a sprinkle of sea salt.
Raise your hand if you’re starving!
You can garnish the top with whatever you’d like, but I did a few tomatoes and extra herbs. I can’t get over HOW much we love this. You could even throw it in a butter lettuce cup or a pita! It’s seriously versatile.
I’m sharing these cuties today because I think it’s the ideal snack or light lunch for Mother’s Day! At least, it’s my ideal snack or light lunch. Paired with some rosé or white wine, a bunch of trashy magazines and sunshine.
It’s so easy and comes together quickly. Bonus: you don’t necessarily have to turn on the oven. And leftovers from the crab salad are delicious the next day. Or – when paired with a greens salad, it’s super satisfying and pretty.
Definitely leaves more room for cake at night!
Crab Salad Toasts
Crab Salad on Buttered Garlic Toast
The cutest crab salad toasts are perfect for a snack, appetizer or light meal with a greens salad. This avocado crab salad is so refreshing and light!
- 1 pound lump crab meat
- 1 shallot, (thinly sliced)
- 1 jalapeno pepper, (seeded and diced)
- 3 tablespoons freshly chopped cilantro
- 3 tablespoons fresh chopped parsley
- 2 tablespoons freshly chopped tarragon
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 1/2 tablespoons honey
- 1 garlic clove, (minced)
- 1 lime, ( juiced and zested)
- 1 avocado, (diced)
- ¼ teaspoon salt
- ¼ teaspoon freshly cracked pepper
- 1/2 cup diced grape tomatoes, (for garnish)
- fresh herbs, (for topping)
buttered garlic English toasts
- 6 english muffins, (sliced)
- ¼ cup unsalted butter
- 2 garlic cloves, (minced)
- sea salt for sprinkling
Combine the crab meat, shallot, peppers and herbs in a large bowl.
- In a smaller bowl, whisk together the olive oil, vinegar, honey, garlic and lime. Pour it over the crab mixture and stir to combine. Gently stir in the diced avocado. Sprinkle on the salt and the pepper and stir until combined.
- Top the garlic butter English muffins with the crab salad. Garnish with some chopped tomatoes and more fresh herbs. Serve immediately.
- P.S. this stores great in the fridge for a day – I wouldn’t make it ahead of time (because the avocado can brown) but if you have leftovers, save them and eat the next day!
buttered garlic English toasts
- Slice the English muffins and toast them as you wish. You can put them in the toaster, throw them on the grill for 5 to 6 minutes or even in the oven at 350 degrees F for 15 to 20 minutes.
- While the muffins are toasting, melt the butter in a saucepan over medium-low heat. Remove from the heat and stir in the minced garlic.
- One the muffins are toasted, brush them with the garlic butter and add a pinch of salt seat.
Note: I used mini english muffins, but since they aren’t as widely accessible, I wrote this using standard size muffins. You can cut these in half or even in quarters to feed a larger crowd with an appetizer!
Makes my mouth actually water.
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