Crab and Lemon Bruschetta

  • Level: Easy
  • Total: 21 min
  • Prep: 10 min
  • Inactive: 1 min
  • Cook: 10 min
  • Yield: 4 to 6 servings
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1 ciabatta loaf, cut into 12 (1/2-inch thick) slices

1/4 cup olive oil

1/4 teaspoon kosher salt

1 clove garlic, peeled and halved


8 ounces lump crabmeat

3 tablespoons fresh lemon juice (about 1 large lemon)

1/4 cup chopped fresh chives

1/4 teaspoon kosher salt


1/3 cup mayonnaise

3 tablespoons plain Greek yogurt

1 large lemon, zested

1/2 teaspoon kosher salt

1/8 teaspoon cayenne pepper

1/4 teaspoon freshly ground black pepper


  1. For the toasts: Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Arrange the bread slices in a single layer on a heavy baking sheet. Drizzle both sides of the bread with the oil. Season with salt and bake until light golden, about 10 minutes. Cool for 1 minute, and then rub the toasts with the cut side of the garlic.
  2. For the crab: In a small bowl, gently combine the crab, lemon juice, chives, and salt.
  3. For the mayonnaise: In a small bowl, combine the mayonnaise, yogurt, lemon zest, salt, and cayenne pepper.
  4. Divide the crabmeat evenly and place on top of the toasts. Dollop with about 1 teaspoon of the mayonnaise mixture and serve immediately.

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