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Crab Toasts


Michael Mina often serves this crab toast alongside a Dungeness crab cioppino, but these toasts are perfect by themselves, and easy enough to grab in between plays.


For the crab toast

  • 1 1/3 Cup Dungeness crabmeat (or 4 clusters of large snow crab or king crab legs)
  • 1/2 - 3/4 Cup rouille (recipe below)
  • 1 Tablespoon finely sliced chives
  • 1 Tablespoon lemon zest
  • 1/2 Teaspoon salt
  • Pepper, to taste
  • 4 slices sourdough bread
  • 3 Tablespoons olive oil
  • 4 pieces of waxed paper, cut just slightly larger than bread slices

For the rouille

  • 2 Tablespoons olive oil
  • 2 red bell peppers, roasted
  • 4 Fresno chiles or jalapeños, roasted
  • Zest of 1/2 orange
  • 2 egg yolks
  • 3/4 Cups orange juice
  • Juice of 1 lemon
  • 1 Cup fine breadcrumbs
  • 1 Tablespoon salt
  • 1 - 1/2 Cup olive oil


For the crab toast

Brush sliced bread with oil on both sides and place on panini press, toasting only 1 side. Leave press open until bottom of bread slices have started to turn golden brown (about 1 minute). Remove bread and place on sheet pan, darker side up. Heat a panini press to 380 degrees. Mix crabmeat with rouille in a medium bowl.

Add chives, lemon zest, salt, and pepper. Mix thoroughly. Add rouille to dress the crab. You want the crab to be creamy but not overdressed. Taste for seasoning and adjust if needed with salt and lemon juice. Spread toasts with crab mixture. Cut squares of parchment the size of your bread slices and brush them with olive oil.

Place the oil side down on the crab layer. Place toasts on the panini press and let toast for 1-2 minutes until the very top is golden brown. If you don’t have a panini press, you can place these toasts in the toaster oven.

Remove toasts from press and place back on sheet pan fitted with a rack. Leave waxed paper on toasts until ready to serve. Cut each toast into 4 pieces.

For the rouille

Toss red peppers and chiles with olive oil and season with salt and pepper. Place peppers and chiles on a medium-sized baking sheet lined with foil (or a rack over a baking sheet) and place under the broiler until the skins turn black (about 5 to 10 minutes), turning peppers as needed to blacken all sides.

Remove from oven and place peppers and chiles in a medium bowl. Cover tightly with plastic wrap and let them sit for 10-15 minutes. The steam inside will loosen the skins.

Peel skins off peppers.

Remove the stems and seeds from all of the peppers and add the peeled and deseeded peppers to the food processor with all of the remaining ingredients except oil. Let the processor run until ingredients are well blended together. Slowly pour oil into running processor and continue blending until emulsified.

Reserve at least ½-¾ cup rouille for Crab Toasts.