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Crab Toast with Fennel


4 thick slices country sourdough or other rustic bread

¾ cup jumbo lump crabmeat, shelled

½ head fennel, shaved thin

2 scallions, chopped

1 tablespoon Italian flat leaf parsley, chiffonade

1 tablespoon of chives, minced

2-3 tablespoons homemade mayonnaise (or brand of choice)

Sea salt and freshly ground black pepper

2-3 teaspoons fresh lemon juice

Chile de arbol

Extra virgin olive oil


  1. Grill sourdough slices.
  2. While bread is grilling, place crab, fennel, scallion, herbs, and mayo in a bowl. Mix to combine and season to taste.
  3. Add lemon juice and taste again for seasoning. Split crab mixture between 2 pieces of sourdough, making sure to evenly cover each slice of bread. Sprinkle with chile de arbol and drizzle with extra virgin olive oil.
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