Hot Crab and Artichoke Toasts
Creamy crab and artichoke filling melts over crisp toast for a fast, party-ready seafood bite.
Prep: 12 · Cook: 18 · Total: 30 · Serves: 6 · Difficulty: Easy · Rating: 4.7/5 (96 reviews)
INSPIRED BY
An original appetizer that gives hot crab dip a crisp, individual toast format.
Story
Theo took the classic hot seafood dip and gave it a golden little launchpad. Every toast is loaded with crab, artichoke, lemon, and cheese, with crisp baguette underneath to keep the whole thing standing tall. Put these on a platter and watch the first round vanish before anyone asks what is next. That is a win for game day or any snack attack.
By Theo
Ingredients
- 8 ounces lump crabmeat, picked over
- 1/2 cup chopped canned artichoke hearts, drained
- 4 ounces cream cheese, softened
- 1/4 cup mayonnaise
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 small garlic clove, grated
- 2 tablespoons chopped fresh parsley
- 1/2 cup shredded mozzarella
- 1/4 cup grated Parmesan
- 12 thin slices baguette
- Lemon wedges and sliced chives, for serving
Instructions
- Heat the oven to 425 F and arrange the baguette slices on a parchment-lined baking sheet.
- Stir the crab, artichokes, cream cheese, mayonnaise, lemon juice, Dijon, garlic, parsley, 1/4 cup mozzarella, and Parmesan in a bowl.
- Season the mixture with 1/4 teaspoon salt and black pepper, folding gently so the crab stays in pieces.
- Spread the filling over the baguette slices, mounding it slightly in the center of each toast.
- Top with the remaining mozzarella and bake for 10 to 12 minutes until the edges are crisp and the cheese is bubbling.
- Broil for 1 to 2 minutes for extra color, then finish with chives and lemon wedges before serving hot.
Chef Tips
- Drain the artichokes well so the toasts stay crisp.
- Fold the crab gently instead of stirring hard.
- Toast the baguette slices a few minutes ahead, then top and bake when guests arrive.
- Swap in chopped cooked shrimp if that is what you have.
Cook's Notes
- Drain crab and artichokes well.
- Mound filling on each toast.
- Broil briefly for color.