Serenbe Style and Soul

with Marie Nygren



October 2013



Chef Anne Quatrano’s Peeky Toe Crab Toast

Written by , Posted in Recipes

Serves 4
  • 4 thick slices sourdough bread
  • 1/2 pound peeky toe crab meat (may substitute lobster for crab if desired)
  • Juice from 1/2 lemon
  • 1 tablespoon extra virgin olive oil, plus 1 teaspoon for brushing bread
  • Salt
  • Black pepper
  • 1 tablespoon spicy mayonnaise
  • Fresh herbs

Brush each side of the bread with olive oil and toast under the broiler or on a grill.  Pick through the crab meat to ensure there are no shells; try to retain the large pieces of crab.  Toss the crab with the lemon juice, 1 tablespoon olive oil, and season with salt and pepper.  Top each slice of toast with crab.  Put small dots of spicy mayonnaise on top of the crab and garnish with the freshly picked herbs.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>