Appetizer, Whites

Deviled Crab Toasts

Yield: 12 Servings

Chef: Chef Brian Streeter

Deviled Crab Toasts


  • ½ 1b. Dungeness crab meat
  • ¼ c. mayonnaise or aioli
  • 1 tsp. Dijon mustard
  • 1 tsp. lemon juice
  • 1 T. Crystal hot sauce
  • 1 T. flat leaf parsley, chopped
  • 1 T. green onions, chopped
  • 1 tsp. oregano, chopped
  • 1 tsp. cayenne
  • 1 tsp. paprika
  • 1 T. chives
  • 1 loaf brioche, sliced ¼ inch thick


Pick through the crab meat to remove any shells. Combine mayonnaise, mustard, lemon juice, hot sauce, parsley, green onion, oregano and cayenne in a bowl. Mix to combine and stir in the crab meat.

Trim the crusts off the brioche and cut into triangles. Set on a sheet pan and toast until brown and crisp. Top with the crab meat mixture and toast for 4-5 more minutes until crab is starting to brown. Sprinkle with the chive and the paprika.

Enjoy with a glass of Cakebread Cellars Cuttings Wharf Chardonnay.