Easy Crab Toast With Lemon Mayo
Simple, elegant, and rooted in balance: crisp sourdough, tender lump crab, and just enough brightness to keep every bite feeling light.
Ingredients
- ¼ cup mayonnaise
- 2 tbsp lemon juice
- 2 tsp Dijon mustard
- ¼ tsp salt black pepper
- 8 slices country-style sourdough bread
- 3 tbsp butter, melted
- 8 ounces lump crabmeat
- 1 tbsp extra-virgin olive oil
- ¼ cup dill fronds, roughly chopped
- Lemon wedges & cracked black pepper to garnish
Instructions
- Combine the mayonnaise, lemon juice, dijon mustard, and a pinch of black pepper in a bowl. Set aside.
- Toast the sourdough bread until golden, and brush with melted butter. Let cool.
- Toss the crab meat with olive oil and dill.
- Spread the lemon mayo over the toast and divide the crab mixture evenly among them.
- Season with black pepper and lemon juice, if desired. Serve at room temperature. Lemon wedges & cracked black pepper to garnish.