Crab Toast with Caviar & Lemon Chive Crème Fraîche
Crab Toast with Caviar & Lemon Chive Crème Fraîche
Sweet lump crab layered over toasted bread with lemon chive crème fraîche and caviar—a bright, elegant appetizer perfect for summer entertaining or brunch.
- Author
- DR Delicacy
- Prep Time
- 15 minutes
- Cook Time
- 8 minutes
- Servings
- 4 Toasts
- Category
Appetizer
- Cuisine
- Coastal
Ingredients
- 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
- 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
- 1 oz black caviar
- Extra chopped chives
- Lemon wedges
- Flaky sea salt
- Fresh cracked black pepper
Directions
- In a small bowl, combine: creme fraiche, lemon zest, lemon juice, chopped chives, pinch of salt, and ground pepper. Mix until thoroughly combined.
- Prepare the toasy by brushing both sides of the bread lightly with olive oil or butter.
- Toast in a skillet over medium heat or under the broiler for 2–3 minutes per side, until golden and crisp around the edges.
- Set aside slightly warm.
- Place the lump crab meat in a bowl and gently fluff with a fork.
- Season lightly with: salt, pepper, lemon juice (optional).
- Mix gently—being careful not to break up the crab too much.
- Spread the crab on top of the toast.
- Then spread a generous layer of lemon chive crème fraîche over the crab.
- Finish with a spoonful of caviar over the crab.
- Serve immediately with lemon wedges on the side.
