Ingredients
- 4 thin slices of white bread
- Melted butter for brushing
- 2 tablespoons butter
- 2 carrots, grated
- 8 ounces lump crabmeat, picked over
- 1/2 teaspoon grated lemon zest
- 2 tablespoons fresh lemon juice
- 1/4 cup each finely chopped chives, basil, mint and parsley
- Salt and freshly ground black pepper
Directions
Lightly toast the bread and brush both sides with melted butter; divide each slice in half diagonally and set on a dinner plate. Heat the butter in a skillet. When the foaming subsides, add the carrots and saute for a couple of minutes or until the carrots just begin to soften. Add the crabmeat and stir for a minute just to heat up. Add the lemon zest and juice and herbs; saute for 30 seconds and remove from heat. Season to taste with salt and pepper.
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