Appetizers

Deviled Crab Toasts

Sweet Dungeness crab spiked with Crystal hot sauce and Dijon, piled on toast and broiled. New Orleans by way of Northern California.
Dairy-free

Recipe Information

Total Servings: 12

Creamy deviled crab toasts served on a rustic gray plate with a fork, garnished with herbs, and accompanied by a glass of ros.

Ingredients

  • ½ lb Dungeness crab meat
  • ¼ cup mayonnaise or aioli
  • 1 tsp Dijon mustard
  • 1 tsp lemon juice
  • 1 tbsp Crystal hot sauce
  • 1 tbsp flat leaf parsley (chopped)
  • 1 tbsp green onions (chopped)
  • 1 tsp oregano (chopped)
  • 1 tsp cayenne
  • 1 tsp paprika
  • 1 tbsp chives
  • 1 loaf brioche (sliced 1/4 inch thick)

Directions

  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    Enjoy with a glass of Cakebread Cellars Cuttings Wharf Chardonnay.

Pair with These Wines

2023 Tinsley Vineyard Chardonnay

Carneros Napa Valley

Complex and site‑driven, Tinsley showcases a unique vineyard expression with rich flavors of yellow apple, pear, and baking spices, complemented by notes of vanilla, toasted oak and fresh acidity.