Deviled Crab Toast New Orleans Style

Ingredients

Equipment Needed

• •Large rimmed baking sheet
• •Medium skillet (10-inch)
• •Pastry brush
• •Large mixing bowl
• •Rubber spatula

Instructions

1. 1

   Check the crab

   Spread the crab meat gently on a rimmed baking sheet and run your fingers through it to feel for shell fragments. Do this with a light touch. Lump crab is precious, and you want to keep those beautiful pieces intact. Pick out any bits of cartilage or shell, but resist the urge to break up the lumps. Set aside.

   Good crab meat should smell sweet and briny like the ocean, never fishy or ammonia-like. If it smells off, it is off.
2. 2

   Toast the bread

   Preheat your broiler to high and position a rack about six inches from the heat. Arrange baguette slices on a large baking sheet. Melt two tablespoons of butter and brush lightly over the tops of each slice. Broil for one to two minutes until the edges turn golden. Watch carefully because broilers are temperamental and bread burns fast. Flip the slices and toast the other side for another minute. Set aside.

3. 3

   Cook the trinity

   Melt three tablespoons of butter in a medium skillet over medium heat. Add the onion, celery, and bell pepper. This is the holy trinity, and it's the backbone of almost everything we cook in Louisiana. Season with one teaspoon of Creole seasoning right now. Layers of seasoning, that's the bayou way. Cook, stirring occasionally, until the vegetables are soft and the onions turn translucent, about five minutes. Add the garlic and cook another minute until fragrant. Remove from heat and let cool for five minutes.

   Dice your trinity vegetables small and uniform. Big chunks make the crab mixture hard to spread and eat.
4. 4

   Build the crab mixture

   In a large bowl, combine the softened cream cheese and mayonnaise. Beat with a wooden spoon until smooth and creamy. Add the beaten egg, Creole mustard, Worcestershire sauce, hot sauce, remaining teaspoon of Creole seasoning, smoked paprika, and cayenne. Mix well. Fold in the cooled trinity mixture, half the breadcrumbs, parsley, green onions, and lemon juice.

5. 5

   Fold in the crab

   Add the crab meat to the bowl. Now here's where patience matters. Use a rubber spatula and fold gently, turning the mixture over itself rather than stirring. You want to distribute everything evenly without smashing those beautiful lumps into shreds. Taste the mixture and adjust the seasoning. Add more hot sauce if you like it spicier, more salt if it needs it. Trust your palate.

   The mixture should taste slightly more seasoned than you think necessary. Broiling mellows the flavors, and the bread absorbs some of the punch.
6. 6

   Assemble the toasts

   Mound about two tablespoons of the crab mixture onto each toast. Don't be stingy. Press gently to help it adhere but don't compact it too tightly. The mixture should dome slightly on top. Arrange the loaded toasts on your baking sheet, leaving a little space between each one.

7. 7

   Add the finishing touches

   Sprinkle the remaining breadcrumbs over the tops of each toast. Cut the remaining tablespoon of butter into small pieces and dot each toast with a tiny bit. This creates those golden, slightly crusty spots that make people moan when they bite in.

8. 8

   Broil until golden

   Place the baking sheet under the broiler, about six inches from the heat. Broil for three to four minutes until the tops turn golden brown with darker spots where the butter crisped up. Rotate the pan halfway through if your broiler has hot spots. The crab should be heated through and the breadcrumbs toasted. Do not walk away from a broiler. I've seen too many good dishes ruined by distracted cooks.

   If some toasts brown faster than others, pull them off the sheet and let the rest continue. Burned is burned, and there's no coming back from it.
9. 9

   Serve immediately

   Transfer the toasts to a warm platter. Scatter a few extra parsley leaves and green onion slices over the top if you want them looking pretty. Serve right away while the toasts are still warm and the crab mixture is bubbling at the edges. Set out some lemon wedges for guests who want an extra squeeze of brightness. Stand back and watch them disappear.

Chef Tips

• •Louisiana blue crab is ideal, but quality jumbo lump from the Gulf or Atlantic works beautifully. Avoid pasteurized crab from overseas if you can find fresh or fresh-frozen domestic. The flavor difference is real.
• •Make your own fresh breadcrumbs by pulsing day-old French bread in a food processor. They toast better than the dry stuff from a can and absorb less moisture from the crab mixture.
• •If you're nervous about heat, start with half the cayenne and hot sauce. You can always add more, but you can't take it back. Taste the mixture before it goes on the bread and adjust to your liking.
• •Crystal hot sauce is my preference here because it adds vinegar tang without overwhelming heat. Louisiana brand works the same way. Save your Tabasco for the table.
• •At Lagniappe, we sometimes add a thin slice of pickled jalapeño on top before broiling. It's not traditional, but it looks beautiful and adds another layer of flavor for guests who want more kick.

Advance Preparation

• •The crab mixture can be made up to four hours ahead and refrigerated. Bring it to room temperature for fifteen minutes before assembling to take the chill off.
• •Toast the bread up to two hours ahead and keep at room temperature. Do not refrigerate or it will get tough.
• •Once assembled, the toasts should be broiled within thirty minutes. Do not make them fully ahead or the bread will turn soggy.
• •Leftover crab mixture (without bread) keeps refrigerated for one day. Use it to stuff mushroom caps, top crackers, or fold into scrambled eggs for a decadent breakfast.

Frequently Asked Questions

Nutrition Information

1 serving (about 150g, 3 toasts)