Ready in 20 minutes, creamy Crab Toast is a decadent little bite that is perfect as an appetizer! Topped with a sprinkle of cheese, tomatoes, and parsley, this easy recipe will be the star of the table at your next party or cookout.
Baguettes are a fun and delicious way to serve appetizers! Try my super fresh and light Classic Bruschetta and for something a little sweeter, my Strawberry Bruschetta is perfect for an appetizer or something a little sweet after dinner!
Crab Toast Appetizer
Summer is the season for crab and I am putting it to good use with my all-time favorite appetizer: Crab Toast. This dish is rich, creamy, and satisfying. Big shoes to fill for an appetizer huh?
I am a huge fan of crab and am fortunate to live so close to the Maryland Shore where we are able to get fresh-caught crabs. I also use the fresh Maryland crab meat to make my crab cakes with lemon aioli. If you are unable to get the fresh crab go ahead and use canned or check with the seafood department at your local grocery store to see if they have any other options. They may offer fresh crab meat which is so much better than canned.
If you’ve never had Boursin cheese before this is a great excuse to do so. I use this cheese in everything from cream sauces to mashed potatoes or just to spread on top of the bread. Boursin cheese comes in all different varieties but garlic herb is my favorite!
Ingredients for Crab Toast
- Crab: Ideally you would make this crab toast recipe with fresh jumbo lump crab meat, however, if fresh crab meat is not an option, canned is absolutely fine as well. Lump crab meat can also be substituted.
- Cheese: I add 3 kinds of cheese. The creamy sauce contains garlic and fine herb Boursin cheese and cream cheese, and I also sprinkle sharp cheddar cheese on top. If you can’t find the Boursin cheese extra cream cheese can be substituted. Just make sure to add some herbs and salt and pepper to the sauce.
- Sauces: Tabasco sauce is added for a little heat and tang, Worcestershire sauce adds a little saltiness, tang, and sweetness.
- Baguette: I bought one whole freshly made French baguette for this recipe. It’s just the right size for a couple of bites and holds the crab meat well.
- Tomato and parsley: To add a burst of freshness at the end, I topped the crab toast with diced fresh tomato and parsley.
How to make this easy Crab Toast recipe
Make the creamy sauce: To make the crab toast start by heating a medium saucepan and adding boursin cheese, cream cheese, Worcestershire sauce and tabasco to a medium saucepan. Over low medium heat whisk until the cheeses are melted and the sauce is smooth.
Fold in the crab: Take off the heat and fold in crab meat making sure not to break up the chunks of crab. I like to use a rubber spatula for this.
Top baguette slices with crab mixture: And place on a baking sheet lined with parchment paper.
Sprinkle with cheddar cheese: And bake for 5 minutes or until the cheese is melted.
Serve immediately! These creamy crab toasts are best served warm. For color and freshness top the toasts with fresh chopped parsley and diced tomatoes if desired!
- Store the hot crab dip separately from the baguette as the baguette may get soggy. The crab dip can be stored in the refrigerator for up to 4 days. For best results store baguette slices in an airtight container in the freezer to preserve freshness.
Tips for Success
- Use fresh crab meat when possible. Nothing beats the taste of fresh crab! If you can’t find any at your supermarket, ask at their seafood counter before substituting canned crab meat.
- If you can’t find Boursin, replace it with plain cream cheese and add your own garlic and herbs. I would add 1/2 tsp garlic powder and 1 tbsp of chives. Add salt and pepper to taste.
- Baguette can be substituted with another rustic, crusty, fresh bread if needed. You may need to cut the bread in half or into quarters so the pieces are smaller.
- Keep in mind this crab toast recipe can get salty very fast if you start adding in extra salt or seasonings. Make sure to taste test throughout to avoid over or under seasoning.
Frequently Asked Questions
- Can you use frozen or canned crab meat? Yes! The best crab meat to use for crab toast is fresh, but frozen or canned are both good substitutes.
- Where can I buy crab meat? Fresh crab meat can be found in the seafood section of the grocery store, particularly if you’re in a big city or on the coast. Some grocery stores may have frozen crab meat instead which is fine. Ask at the counter if you’re unsure or can’t find any!
More summer appetizers to try:
This crab toast appetizer is rich, creamy, and satisfying loaded with fresh chunks of jumbo lump crab meat. Sprinkle with old bay and top with parsley!
- 5.2 ounces boursin garlic herb cheese
- 8 ounces cream cheese
- 1/2 tsp worcestershire sauce
- 1/2 tsp tabasco
- 1 lb jumbo lump crab meat
- 1 baguette, cut into 1/2 inch slices
- 1/2 cup shredded cheddar cheese
- 2 tbsp parsley, chopped
- 1/2 tomato, diced
- Preheat oven to 425 degrees. Add boursin cheese, cream cheese, Worcestershire sauce and tabasco to a medium saucepan.Over low medium heat whisk until the cheeses are melted and the sauce is smooth.
- Take off the heat and fold in crab meat making sure not to break up the chunks of crab. I like to use a rubber spatula for this.
- Top baguette slices with crab mixture and place on a baking sheet lined with parchment paper.
- Sprinkle with cheddar cheese and bake for 5 minutes or until the cheese is melted.
- Serve immediately with fresh parsley and tomatoes if desired!