This is a simple recipe, and one of my favorites to make, especially on a lazy, rainy, Sunday at home sipping on a chilled glass of Miraval.
Fennel, scallions, parsley, and chives give this blue crab all the herbaceous goodness, while the fresh lemon adds a hint of acidity! Reach for the good mayo (I like Duke’s), and the best sourdough for the crunch!
And, of course you need good olive oil and the freshest crabmeat!
Y’all know I buy mine at Joe Patti’s in Pensacola, Destin Ice in Destin, or I visit my friends at Destin Ice Market 30A at Inlet Beach! Wherever you are, pick up the freshest available to you!
If you like crab, you’ll love this toast!
Crab Toast With Fennel (serves 4)
(Be sure to use a rustic bread that is thickly cut, as it is important when grilling. This recipe can be easily adapted to double or triple depending on your needs.)
• 2 thick slices of country sourdough or other type of rustic bread
• 3/4 cup jumbo lump crabmeat, shelled
• ½ head of fennel, shaved thin
• 2 scallions, chopped
• 1 tablespoon Italian flat leaf parsley, chiffonade
• 1 tablespoon of chives, minced
• 2-3 tablespoons of house mayo or brand of choice
• 2-3 teaspoons fresh lemon juice
• Chili de arbol, dried (0r cayenne pepper) to taste
• Sea salt and fresh ground black pepper to taste
• Extra virgin olive oil
Grill slices of sourdough.
While bread is grilling, place crab, fennel, scallions, herbs and mayonnaise in a bowl. Mix to combine and season with salt and pepper.
Add lemon juice and taste again for seasoning. Adjust if necessary.
Split the crab mixture between the pieces of sourdough making sure to evenly cover each slice of bread. Sprinkle with chili de arbol. Cut each piece in half on the bias and drizzle with extra virgin olive oil.