So this is how we make the most adorable crab salad toasts!
Is there anything cuter? Lunch just got even better.
This crab salad is dreamy—bright, buttery and full of flavor. It’s vinaigrette-based rather than mayo-based, so it feels light and fresh. Eating it straight from the bowl is highly encouraged.
Use lump crab meat—the good stuff—because it’s the star here. The salad also includes avocado, thinly sliced shallot, diced jalapeño, fresh herbs, garlic and lime for brightness.
Buttery, fresh and flavorful
The crab salad is spooned onto grilled garlic toasts—think grilled, buttered English muffins. The contrast of the crunchy, buttery toast with the bright crab salad is irresistible.
Fun fact: I love English muffins for their crunchy exterior and nooks-and-crannies that catch butter. They make for an unexpected and well-received base for appetizers and snacks.
I grilled mini English muffins and they came out amazing, but you can toast them in a toaster or crisp them in the oven at 350°F for 15–20 minutes. Brush with garlic butter and finish with a sprinkle of sea salt.
Raise your hand if you’re hungry!
Garnish with halved grape tomatoes and extra herbs, or serve the salad in butter lettuce cups or a pita for variety. It’s versatile and pleasingly light.
This is an ideal snack or light lunch for a special occasion like Mother’s Day: pair with rosé or white wine, a sunny spot and a few magazines. The recipe is quick, mostly no-oven, and leftovers keep well for a day (the avocado may brown, so don’t make it too far in advance).
Leaves more room for dessert later!
Crab Salad Toasts
Crab Salad on Buttered Garlic Toast
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Ingredients
Crab Salad
- 1 pound lump crab meat
- 1 shallot, thinly sliced
- 1 jalapeño pepper, seeded and diced
- 3 tablespoons freshly chopped cilantro
- 3 tablespoons fresh chopped parsley
- 2 tablespoons freshly chopped tarragon
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 1/2 tablespoons honey
- 1 garlic clove, minced
- 1 lime, juiced and zested
- 1 avocado, diced
- ¼ teaspoon salt
- ¼ teaspoon freshly cracked pepper
- 1/2 cup diced grape tomatoes, for garnish
- fresh herbs, for topping
Buttered Garlic English Toasts
- 6 English muffins, sliced
- ¼ cup unsalted butter
- 2 garlic cloves, minced
- sea salt for sprinkling
Instructions
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Combine the crab meat, shallot, jalapeño and herbs in a large bowl.
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In a smaller bowl, whisk together olive oil, red wine vinegar, honey, minced garlic, lime juice and zest. Pour the dressing over the crab mixture and gently fold to combine. Stir in the diced avocado, then season with salt and pepper to taste.
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Top the garlic-buttered English muffins with the crab salad. Garnish with diced tomatoes and extra fresh herbs. Serve immediately.
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This stores well in the fridge for a day. I don’t recommend making it far ahead because the avocado can brown, but leftovers are delicious the next day.
Buttered Garlic English Toasts
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Slice the English muffins and toast them as desired: in a toaster, on the grill for 5–6 minutes, or in the oven at 350°F for 15–20 minutes.
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While the muffins toast, melt the butter over medium-low heat, remove from the heat and stir in the minced garlic.
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Brush the toasted muffins with the garlic butter and finish with a pinch of sea salt.
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Note: mini English muffins are great for appetizers, but standard muffins work fine—cut them in halves or quarters to serve a crowd.
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Makes my mouth water.