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

2022 Chardonnay Reserve

Carneros Napa Valley

Crafted from the best lots from our family vineyards, this Reserve Chardonnay showcases a richer expression of the varietal, revealing baked apple, ripe stone fruit, and hints of vanilla and toasted oak, balanced by bright acidity.