INGREDIENTS:
- 8-12 ounces of crabmeat (if fresh crab is not available, feel free to use good quality canned crabmeat)
- ¼ -1/3 cup good quality mayonnaise
- 2-ounce jar of pimentos, drained
- ¼ cup thin sliced green onions
- ¼-1/3 cup shredded cheddar cheese
- Squeeze of lemon juice
- Salt and pepper to taste
- 8-12 slices of good quality white bread or dark rye
- 2 tablespoons melted butter
INSTRUCTIONS:
- Squeeze the excess water from the crabmeat. In a medium bowl, mix together the crabmeat, mayonnaise, pimentos, green onions, cheddar cheese and squeeze of lemon juice. Season to taste with salt and pepper. Place it in the refrigerator while you make the toast points.
- Pre-heat the oven to broil. Brush each slice of bread with butter on both sides. Place the bread slices on a parchment lined baking sheet and then place the baking sheet in the oven.
- Once the bread is golden brown on the first side, turn the slices over to toast the other side. This shouldn’t take long so watch your toast carefully so it doesn’t burn.
- Remove the baking pan from the oven, sprinkle each slice of bread with a pinch of salt and let the toast cool. Trim the crust and slice each piece of bread diagonally to make two triangles.
- Serve the chilled crab salad with the toast points.
Source: Karita's Kitchen
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