Crab Toast with Caviar & Lemon Chive Crème Fraîche

Sweet lump crab, creamy lemon chive crème fraîche, and chilled caviar layered over toasted bread—this is one of our favorite ways to serve caviar during the warmer months. Light yet indulgent, this recipe balances delicate seafood with bright citrus, fresh herbs, and the buttery pop of caviar for a bite that feels both refined and effortless.

Perfect for summer entertaining, brunch spreads, or a seafood-forward appetizer, crab toast offers a beautiful base for caviar without overwhelming it. Served on warm toasted bread and finished with fresh herbs and lemon, it’s an elegant dish that celebrates simple ingredients at their best.

Crab Toast with Caviar & Lemon Chive Crème Fraîche

DR Delicacy

Servings

4 Toasts

Prep Time

15 minutes

Cook Time

8 minutes

Calories

230

Cuisine

Coastal

Category

Appetizer

Sweet lump crab layered over toasted bread with lemon chive crème fraîche and caviar—a bright, elegant appetizer perfect for summer entertaining or brunch.

Crab Toast with Caviar & Lemon Chive Crème Fraîche

Ingredients

    For the Crab Toast

    • 4 slices sourdough or country-style bread
    • 1 tbsp olive oil or unsalted butter, for toasting
    • 8 oz fresh lump crab meat, picked through for shells

    For the Lemon Chive Crème Fraîche

    • ½ cup crème fraîche
    • 1 tsp fresh lemon zest
    • 1 tsp fresh lemon juice
    • 1 tbsp fresh chives, finely chopped
    • Pinch kosher salt
    • Fresh cracked black pepper, to taste

    For Finishing

    • 1 oz black caviar
    • Extra chopped chives
    • Lemon wedges
    • Flaky sea salt
    • Fresh cracked black pepper

    Directions

    1. In a small bowl, combine: creme fraiche, lemon zest, lemon juice, chopped chives, pinch of salt, and ground pepper. Mix until thoroughly combined.

    2. Prepare the toasy by brushing both sides of the bread lightly with olive oil or butter.

    3. Toast in a skillet over medium heat or under the broiler for 2–3 minutes per side, until golden and crisp around the edges.

    4. Set aside slightly warm.

    5. Place the lump crab meat in a bowl and gently fluff with a fork.

    6. Season lightly with: salt, pepper, lemon juice (optional).

    7. Mix gently—being careful not to break up the crab too much.

    8. Spread the crab on top of the toast.

    9. Then spread a generous layer of lemon chive crème fraîche over the crab.

    10. Finish with a spoonful of caviar over the crab.

    11. Serve immediately with lemon wedges on the side.
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    Crab Toast with Caviar & Lemon Chive Crème Fraîche

    DR Delicacy

    Servings

    4 Toasts

    Prep Time

    15 minutes

    Cook Time

    8 minutes

    Calories

    230

    Cuisine

    Coastal

    Category

    Appetizer

    Sweet lump crab layered over toasted bread with lemon chive crème fraîche and caviar—a bright, elegant appetizer perfect for summer entertaining or brunch.

    Crab Toast with Caviar & Lemon Chive Crème Fraîche

    Ingredients

      For the Crab Toast

      • 4 slices sourdough or country-style bread
      • 1 tbsp olive oil or unsalted butter, for toasting
      • 8 oz fresh lump crab meat, picked through for shells

      For the Lemon Chive Crème Fraîche

      • ½ cup crème fraîche
      • 1 tsp fresh lemon zest
      • 1 tsp fresh lemon juice
      • 1 tbsp fresh chives, finely chopped
      • Pinch kosher salt
      • Fresh cracked black pepper, to taste

      For Finishing

      • 1 oz black caviar
      • Extra chopped chives
      • Lemon wedges
      • Flaky sea salt
      • Fresh cracked black pepper

      Directions

      1. In a small bowl, combine: creme fraiche, lemon zest, lemon juice, chopped chives, pinch of salt, and ground pepper. Mix until thoroughly combined.

      2. Prepare the toasy by brushing both sides of the bread lightly with olive oil or butter.

      3. Toast in a skillet over medium heat or under the broiler for 2–3 minutes per side, until golden and crisp around the edges.

      4. Set aside slightly warm.

      5. Place the lump crab meat in a bowl and gently fluff with a fork.

      6. Season lightly with: salt, pepper, lemon juice (optional).

      7. Mix gently—being careful not to break up the crab too much.

      8. Spread the crab on top of the toast.

      9. Then spread a generous layer of lemon chive crème fraîche over the crab.

      10. Finish with a spoonful of caviar over the crab.

      11. Serve immediately with lemon wedges on the side.