Crab Toast

Sourdough topped with creamy crab, sliced tomatoes, and paremesan

There is this waterfront restaurant where I first had an open face crab sandwich.  It became one of my favorite dishes and I swear that I went to this restaurant at least 3 times that summer to eat it.  Now I have my own version and it is delicious.  No more driving to the waterfront for this tasty sandwich.  One item to note, the hubby does not like to eat tomatoes, he will eat them but prefers not to.  On this sandwich he actually prefers it with the tomatoes.  So if you aren’t a tomato fan, I encourage you to try a bite with tomato and if you aren’t digging it, you can always leave them off. 🙂

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Toasted Bread topped with crab, tomatoes and parmesan
Print Recipe

Crab Toast

Toasted sourdough bread, topped with creamy crab, tomatoes and Parmesan
Prep Time15 minutes
Cook Time5 minutes
Total Time20 minutes
Course: Main Course
Cuisine: American
Keyword: Broiled, Crispy, Parmesan, Sandwich, Savory, Seafood
Servings: 6

Ingredients

  • 4 oz Cream Cheese softened
  • ⅓ Cup Mayonnaise
  • 1 Garlic Clove grated
  • ½ Cup Green Onions chopped
  • 1 tbsp Lemon Juice
  • ¼ tsp Cayenne Pepper (optional)
  • 1 tsp Paprika
  • 8 oz Crab Meat cleaned and picked through for shells
  • 2 Roma Tomatoes sliced
  • 6 Slices of Sourdough Bread
  • ½ Cup Parmesan shredded
  • Salt and Pepper to taste

Instructions

  • Preheat oven on broil.
  • Mix cream cheese, mayonnaise, garlic, green onions, lemon juice, cayenne pepper and paprika in a bowl.  Add crab meat.  Add salt and pepper to taste.
  • Lightly toast sourdough bread.  Spread crab mixture onto bread.  Place sliced tomatoes on top and sprinkle tomato with salt, pepper and Parmesan. 
  • Place in oven under the broiler for 3 - 5 minutes or until cheese is melted and crab mixture is warm and bubbly.  Make sure to check it often, as it can burn quickly.