Servings:
4 to 6 servings
Ingredients
Toasts
- 1 ciabatta loaf, cut into 12 (1/2-inch-thick) slices
- 1/4 cup olive oil
- 1/4 teaspoon kosher salt
- 1 clove garlic, peeled and halved
Crab
- 1 ciabatta loaf, cut into 12 (1/2-inch-thick) slices
- 1/4 cup olive oil
- 1/4 teaspoon kosher salt
- 1 clove garlic, peeled and halved
- 8 ounce lump crab meat
- 3 tablespoon fresh lemon juice (about 1 large lemon)
- 1/4 cup chopped fresh chives
- 1/4 teaspoon kosher salt
Mayonnaise
- 1 ciabatta loaf, cut into 12 (1/2-inch-thick) slices
- 1/4 cup olive oil
- 1/4 teaspoon kosher salt
- 1 clove garlic, peeled and halved
- 8 ounce lump crab meat
- 3 tablespoon fresh lemon juice (about 1 large lemon)
- 1/4 cup chopped fresh chives
- 1/4 teaspoon kosher salt
- 1/3 cup mayonnaise
- 3 tablespoon plain greek yogurt
- 1/2 teaspoon kosher salt
- 1/8 teaspoon cayenne pepper
- 1/4 teaspoon freshly ground black pepper
Preparation
Baking Directions:
For the toasts: Place an oven rack in the center of the oven.
Preheat the oven to 375 degrees F.
Arrange the bread slices in a single layer on a heavy baking sheet.
Drizzle both sides of the bread with the oil.
Season with salt and bake until light golden, about 10 minutes.
Cool for 1 minute and rub the toasts with the cut side of the garlic.
For the crab: In a small bowl, gently combine the crab, lemon juice, chives, and salt.
For the mayonnaise: In a small bowl, combine the mayonnaise, yogurt, lemon zest, salt, and cayenne pepper.
Divide the crabmeat evenly and place on top of the toasts.
Dollop with about 1 teaspoon of the mayonnaise mixture and serve immediately.
