Photo by Romulo Yanes
Briny-sweet crab and piquant chiles shine on subtly flavored white bread.
Recipe information
Yield
Makes 12 servings
Ingredients
12 slices bread Pullman or sourdough
8 ounces cooked jumbo lump crabmeat
3 tablespoons aioli or mayonnaise
2 tablespoons fresh lime juice
1 tablepsoon fresh mint, finely chopped
Fresno chile or red jalapeño, stemmed, seeded, and minced
Kosher salt and freshly ground black pepper
Thinly sliced fresh mint, for garnish
Preparation
Step 1
Grill 12 slices bread.
Step 2
Gently combine crabmeat in a bowl with aioli or mayonnaise, lime juice, finely chopped fresh mint, and Fresno chile or red jalape&nitlde;o. Season with kosher salt and freshly ground black pepper.
Step 3
Spoon about 1 tablespoon crab mixture onto each toast and garnish with thinly sliced fresh mint.
Recipe notes
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