Crab Toast

By: Hannah Lee Leidy

recipe heading-plus-icon


Makes 1 appetizer

  • 3 ounces picked jumbo lump crab meat
  • 2 heaping tablespoons comeback sauce (recipe below)
  • Fresh lemon juice
  • Salt
  • 1 thick slice sourdough
  • 1 large garlic clove
  • Parsley leaves
  • Celery leaves
  • Pinch of espelette pepper
  • Comeback Sauce
  • 1 jalapeño
  • 1 lunchbox pepper
  • 4 scallions
  • 2 cups mayonnaise
  • 1 teaspoon salt
  • 2 tablespoons prepared horseradish
  • ¼ cup worcestershire
  • 2 tablespoons apple cider vinegar
  • 3½ tablespoons whole grain mustard
  • 1¼ tablespoons lemon juice
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 teaspoon celery seed
  1. Make the comeback sauce: Grill jalapeño, lunchbox pepper, and scallions. Once charred, add to a food processor and pulse until finely chopped. Add remaining ingredients to food processor and mix until emulsified. Refrigerate until ready to use.
  2. Make crab toast: In a bowl, combine crab meat with comeback sauce. Season to taste with lemon juice and salt. Set aside.
  3. Grill bread on both sides, then rub with garlic clove covering every surface. Top sourdough with dressed crab salad. Garnish with parsley and celery leaves and finish with a pinch of espelette. 
  • Recipe By
    Nathan Hood, Post House Inn in Charleston
  • Contributing City

Leave a Reply

Be the first to comment.