Crab "Toasties"

By • September 14, 2010 • 6 Comments


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Author Notes: Up in Maine, we're lucky to have access to all sorts of great local seafood. While Maine lobster tends to get the most press, my family is pretty addicted to Peekytoe -- also known as bay, or rock -- crab, which is actually a by-product of the lobster fishing industry (they get caught in the traps). We regularly have the "toasties" below for lunch, out on the front porch overlooking the ocean. They're nothing fancy, but that's mainly because we know better than to mess too much with the crabmeat, which is best left to shine on its own.

* Note: Although I call for Parmesan here, my mother (Veronica) would like it known that she prefers sharp white cheddar. I'll leave it up to you!
Merrill Stubbs

Serves 3, generously

  • 2 medium tomatoes
  • 1 pound fresh crabmeat (preferably Peekytoe, but stone crab and Dungeness are also good), picked over
  • 3 tablespoons mayonnaise
  • 2 tablespoons sour cream
  • 2 scallions, white and light green parts, finely chopped
  • Salt and freshly ground black pepper
  • 3 English muffins, split and toasted
  • Grated Parmesan (1 tablespoon per toastie)
  1. Slice the tomatoes about 1/4-inch thick and arrange in one layer on paper towels to get rid of some of the moisture (you can remove the seeds if you're feeling really motivated). Cover with another layer of paper towels, pressing gently, and let them sit while you assemble the rest of the ingredients for the toasties.
  2. In a medium bowl, put the crabmeat, mayonnaise, sour cream, scallions and generous pinches of salt and pepper. Ever so gently, using your fingers, toss the ingredients together until just combined (you still want a few lumps of crabmeat when you're finished).
  3. Turn on the broiler and position a rack about five inches below the heating element. Assemble the toasties on a baking sheet: on each toasted English muffin half put one slice of tomato, followed by about a 1/3 cup of crabmeat. Sprinkle the cheese evenly over the top. Broil the toasties for 2 to 3 minutes until the cheese turns golden, watching carefully to make sure the edges of the muffins don't burn. Serve immediately.

Tags: crab, crab, Sandwiches, Summer

Comments (6) Questions (0)

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Port_online

23 days ago SunBunny

Be still my beating heart - these are looking adorable and beckoning to be eating!

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3 months ago Ron McCrea

My mother made this hot canape minus the tomato, on bread toasted on one side under the broiler. She mixed the crabmeat with 1/4 cup of Heinz Chili Sauce, a squeeze of lemon juice, and a dash of Worcestershire sauce. Then she spread the mixture on the untoasted side of the bread, spread a thin layer of mayo over all of it, and put it under the broiler until the mayo bubbled. Cut each slice into two triangles. Heaven.

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5 months ago Muse

Crabmeat is one of my most favorite foods...will make anything with crab in it! Thank you for sharing your recipe...Peace, Light and Love.

Epietzsch

over 2 years ago borntobeworn

We just made this recipe this evening while at Topsail Beach, NC! OMG - these are soooo good! We used garlic cheddar jalapeno bread from Great Harvest Bread Co instead of English muffins (because we had it and it sounded good). This dish is a REPEATER!! I uploaded a photo of our finished product (our view of Topsail Sound is in the background). Thanks, Merrill :)

Merrill

over 2 years ago Merrill Stubbs

Merrill is a co-founder of Food52.

Lovely photo! That bread sounds like a great base for these.

Sunflower_profile

about 3 years ago Burnt Offerings

My Mom makes a very similar version of these with some cheddar and fresh lemon thyme and chive flowers from her garden. It's one of my favorite brunches. Here in MD, we get lump crabmeat. Ahhh.