Crab Toast


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 crabs 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 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 that is not canned.

And of course you can’t have crab without a bit of old bay. I sprinkle a pinch of old bay in my crab mixture and on top for presentation. Keep in mind this dish 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.

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 bread. They come in all different varieties but garlic herb is my favorite!

To make the crab toast start by heating a medium saucepan and add the first 5 ingredients up to the crab meat. On low heat whisk until the sauce is thick and clump free.

crab toast

Take the sauce off the heat and fold in crab meat making sure not to break up the chunks of crab.

crab toast

Top each baguette with the crab mixture and shredded cheese. Place on an ungreased baking sheet and bake at 425 degrees for 5 minutes until the cheese is melted and golden brown.

crab toast

Top with parsley and diced tomato. You can even make a meal out of the crab toast and serve with a side of mixed greens.

crab toast recipe

Crab Toast

5 from 1 vote
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 12


  • 1 5.2 ounce package Boursin garlic & fine herb cheese
  • 8 ounces cream cheese
  • 1/4 teaspoon worcestershire sauce
  • 1/4 teaspoon tabasco
  • Sprinkle of old bay
  • 1 pound jumbo lump crab meat
  • 1 whole french baguette sliced
  • 1/2 cup shredded cheddar cheese
  • 2 tbsp fresh italian parsley chopped
  • 1/2 to mato diced small


  1. Preheat oven to 425 degrees. Meanwhile in a medium saucepan add the first 5 ingredients up to the crab meat. On low heat whisk until the sauce is thick and clump free.Take off the heat and fold in crab meat making sure not to break up the chunks of crab. Top sliced baguette with the crab mixture and sprinkle with cheddar cheese. I used about 1 tablespoon of the crab mixture on each slice of bread and about a teaspoon of cheese on each crab toast. Cook for about 5 minutes until cheese is melted and bread is nice and crispy. Sprinkle with parsley and tomatoes and extra old bay if you prefer. Serve immediately. This recipe make about 24 crab toasts.
Nutrition Facts
Crab Toast
Amount Per Serving
Calories 172 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 4g 20%
Cholesterol 41mg 14%
Sodium 537mg 22%
Potassium 134mg 4%
Total Carbohydrates 11g 4%
Protein 11g 22%
Vitamin A 7.3%
Vitamin C 4.2%
Calcium 8.7%
Iron 5.4%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Appetizer
Cuisine: American

Leave a Comment


  • Kimberly Clark

    I toast my baguettes with garlic butter on ea.side with a white cheddar& gruyere cheese,Pettittely diced tomato&parsley and then I broiled for a few seconds my guest went BALLISTIC!

    • Nathan

      Hi Kimberly,

      That sounds really good!

      Thanks for the comment!