The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email

Subscribe

Subscribe
Save 72% off of newsstand price now!

Subscribe to The Local Palate
Shop Marketplace Savor the South Newsletter Tableaux Newsletter Shop the South Marketplace Newsletter Snapshot: Nashville Newsletter Snapshot: Atlanta Newsletter Snapshot: Charlotte Newsletter Snapshot: Austin Newsletter Subscribe Digital Edition Send a Gift Customer Service App Store Google Play

Get the latest from the Local Palate, straight to your inbox.

Sign up

Get the latest from the Local Palate, straight to your inbox.

Crab Toast with Fennel

Ingredients

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

Directions

  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.
Print Recipe