Congrats! You will now receive our free email.

Complete your registration to take advantage of exclusive member benefits.

AS A MEMBER, YOU CAN:
  • Take our Cooking Classes
  • Save dishes and meals you want to make to your cookbook
  • Add Notes to your favorite
  • Keep tracks of which meal and dishes you have made
SIGN UP WITH

SIGN UP WITH EMAIL

Email Options
Also subscribe me to Chef Michael Mina's email list.
Also send me special offers from Cook Taste Eat's partners.

By creating an account, I agree to Cook Taste Eat terms & conditions and privacy policy.

Complete Your profile

The more we know, the more we can tailor your experience.

Congratulations! You are now a member.

Spread the word. Inspire your friends.

Enter friends' email addresses separated by commas (Limit 25 friends)

SORRY!

Cross

The email address entered is not valid. Please try again.

Your message


Invite your friends to join Cook Taste Eat, and inspire them to make applause-worthy meals at home.

    SORRY!

    Cross

    The email address entered is not valid. Please try again.

    SORRY!

    Cross

    Password is required

EMAIL OPTIONS

Also subscribe me to Chef Michael Mina's email list.
Also send me special offers from Cook Taste Eat's partners.
By creating an account, I agree to Cook Taste Eat's terms & conditions and privacy policy.

Facebook tells us your email address is . Is this where you want to receive emails from Cook Taste Eat?

  • Error: Invalid Email ID.

  • Skip this step
Related Ingredients
shadow

Tasting Notes

The yeasty flavor of sourdough bread pairs well with shellfish, and sourdough with cioppino makes a traditional San Francisco dish.

Michael Mina dresses up his soughdough bread with sweet, fresh-picked crabmeat that’s lightly seasoned with his rich, citrusy roasted pepper rouille. By serving these toasts open-faced and caramelizing the crab and rouille mixture, we add a little more depth of flavor. Whether you’re serving these knock-out toasts at your cioppino Super Bowl party or simply pairing them with a green salad for a special lunch, you can’t lose.

Tips & Techniques

  1. Don’t get burned. Use wax paper between the crab and the panini press to prevent sticking and control the heat.
  2. Plan ahead. You can make your crab-rouille mixture in advance, but keep it cold until right before you’re ready to toast it on the panini press. Once toasted, don’t peel off the paper until you’re ready to eat – this will keep the crab from drying out.
  3. Look sharp. After the toasts are pressed, you can use a serrated knife to trim the edges or cut them into smaller pieces for a more refined presentation.

Toolbox

These tools are the ones we find especially helpful when making this dish.

  1. Panini press. For a perfectly even crust on the crab salad, a panini press is essential. If you do not have a Panini press, you can use your toaster oven for similar results.

The list below includes all the equipment you’ll want to make this dish.

  • Medium bowl
  • Wax paper
  • Pastry brush
  • Offset spatula or wood handled spatula
  • Small baking sheet with rack
  • Panini press or toaster oven
  • Rubber spatula
  • Serrated knife
  • Knife and cutting board


Ingredients
  • 1 ⅓ cups crabmeat
  • ½ – ¾ cup rouille
  • 1 tablespoon finely sliced chives
  • 1 tablespoon lemon zest
  • ½ teaspoon salt
  • Pepper
  • 4 slices sourdough bread
  • 3 tablespoons olive oil
  • 4 pieces of wax paper cut just slightly bigger than bread slices

Serves: 4

Total Time: 20 minutes

Active Time: 20 minutes

Method
  1. Brush sliced bread with oil on both sides and place on panini press, toasting only one side. Leave press open until bottom of bread slices have started to turn olden brown (about 1 minute). Remove bread and place on sheet pan, darker side up. Heat a panini press to 380°F
  2. Mix crabmeat with rouille in a medium bowl. Add chives, lemon zest and salt. Mix thoroughly. Add rouille to dress the crab. You want the crab to be creamy but not over-dressed. Taste for seasoning and adjust if needed with salt and lemon juice.
  3. Spread toasts with crab mixture. Cut squares of parchment the size of your bread slices and brush them with olive oil. Place the oil side down on the crab layer. Place toasts on the panini press and let toast for 1-2 minutes until the very top is golden brown. If you don’t have a Panini press, you can place these toasts in the toaster oven. Remove toasts from press and place back on sheet pan fitted with a rack. Leave wax paper on toasts until ready to serve. Cut each toast into 4.

Here is a great way to turn this dish into a meal

Butter lettuce salad with a white wine vinaigrette & crab toast

This crab toast is amazing on its own, so we like to keep it simple by serving it with a salad of butter lettuce, shaved radish, chopped parsley, tarragon and chives tossed with a white wine vinaigrette.

comments