Crab Toast

I was wandering around my favorite grocery store, trying to find inspiration for recipes. Already in my cart, was prosciutto for future plates and sopressata, which is a type of Italian salami, for future sandwiches. My favorite thing to do in a grocery store is just wander. I never type up a list of things to buy, but always stay under budget because I make sure to add up what I’m purchasing as I go along. Notes in my phone is filled with days of my adding up my groceries before buying them. Today, I wanted to purchase anchovies, but they were sadly out of stock. I’d been waiting since the previous week to buy them. Yes, as my eyes were meandering through the packaged seafood, across from the store’s butcher, they landed upon lump crab meat. Immediately, I checked my cart: sprouts, marble rye, and a few other, random items. Looking back at the fridge, I saw a perfect accompaniment: creme fraiche. I plopped both the crab and dairy product in the cart, and kept on meandering. After getting home, my tummy awaited developing this recipe, and this crab salad toast was born. Don’t worry, you can eat it as a closed sandwich, an open sandwich, or as a salad without any bread. I hope you love this recipe as much as I enjoyed developing it!

Ingredients:

1 cup of shredded lump crab

1/4 cup whole milk ricotta

1/4 cup creme fraiche

Pinch iodized salt

Freshly cracked pepper to taste

2 slices marbled rye

Alfalfa sprouts, fresh

Directions:

Preheat oven or toaster oven to 350 degrees Fahrenheit.

Plop shredded crab into bowl. Add ricotta and creme fraiche. Crack pepper into the mixture, and add a pinch of salt. Stir with fork until all ingredients are incorporated. Slather onto two pieces of marbled rye. Leave opened like an open faced sandwich.

Place onto a baking sheet and bake in oven or toaster oven for ten to twelve minutes. Once the crab meat has gotten crusty on top, it’s time to remove from the oven. Shred the sprouts by hand and arrange on each slice of toast.

Serving suggestion: Drink with chardonnay, açaí juice, or black cherry soda.

Serving suggestion: Turn the open faced sandwich into a closed sandwich by layering the second slice of bread, crab facing inside, add the sprouts, then toast sandwich for fifteen minutes. Or, if you find an already cooked lump crab, which most brands are already precooked, make salad and eat with a fork straight out of the bowl. Mix in the sprouts if wanted. Any way of these three will work.

Have fun, and explore the possibilities!