Crab Artichoke Toasts
The ultimate appetizer for any gathering, Crab Artichoke Toasts are creamy, cheesy, and absolutely irresistible. With a delightful combination of crab and artichokes, they're perfect for impressing guests or enjoying a cozy night in. Serve them warm for a delicious treat that everyone will love!
Equipment
- Baking Sheet
- Parchment Paper
- Large Bowl
- Knife
- Measuring Spoons
Ingredients
- 1 10-ounce whole-wheat baguette cut into 24 (1/4-inch-thick) slices
- ½ cup plain nonfat Greek yogurt
- 3 tablespoons finely chopped fresh flat-leaf parsley divided
- 1 teaspoon fresh lemon zest (1 small lemon will be plenty for both the zest and juice)
- 1 tablespoon fresh lemon juice (1 small lemon will be plenty for both the zest and juice)
- ¼ teaspoon garlic powder
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ⅛ teaspoon cayenne pepper
- 2 ounces gruyere cheese shredded, about 1/2 cup (fontina or gouda would be great too!)
- 1 ounce Parmesan cheese finely grated, about 1/4 cup
- 1 14-ounce can artichoke hearts drained, patted dry, and roughly chopped
- 1 4-ounce can lump crab meat drained
Instructions
- Start by placing the oven rack in the upper third of the oven. Preheat the broiler to high, so it’s nice and hot when we’re ready to cook. Line a baking sheet with parchment paper, ensuring nothing sticks!
- Next, cut the baguette into 1/4-inch slices—you should get about 24 slices in total. Arrange these slices in a single layer on the prepared baking sheet. This will create an even toasting surface, ensuring each piece gets that delightful crunch.
- In a large bowl, combine the Greek yogurt, 2 tablespoons of the chopped parsley, lemon zest, lemon juice, garlic powder, kosher salt, black pepper, and cayenne pepper. Stir this mixture together until it’s well blended. You should see a creamy, vibrant mixture that’s absolutely inviting.
- Now, stir in the gruyere and Parmesan cheese. These cheeses add a wonderful richness, enhancing the overall flavor. Once they’re incorporated, gently fold in the artichokes and crab. Be careful not to break the artichoke pieces too much; we want them to remain chunky!
- Take a moment to taste your filling. This is your chance to adjust the seasoning if necessary. If it needs a little more zing, feel free to add a pinch of salt or a dash of lemon juice.
- Now, scoop a heaping tablespoon of the artichoke-crab mixture onto each slice of baguette. Make sure to generously top each slice so they’re loaded with that delicious filling.
- Broil the toasts until the cheese starts to melt, which should take about 3 minutes. This is the time to watch carefully; broiling can turn to char in seconds, so keep an eye on them!
- Once they’re golden brown and the cheese is bubbly, remove the baking sheet from the oven and sprinkle the remaining parsley on top. Just look at that gorgeous color!
- Finally, serve the Crab Artichoke Toasts warm or at room temperature. They’re a hit either way, perfect for sharing or savoring solo!
Notes
- Make-ahead tip: The crab mixture can be prepared and refrigerated 1 to 2 days in advance (1 is ideal but 2 is doable).
- Baguette prep: The baguette can be sliced 1 day ahead and stored in an airtight container at room temperature.
- Assembly: Top the toasts and broil shortly before serving.