- Level: Easy
- Total: 35 min
- Prep: 20 min
- Cook: 15 min
- Yield: 2 servings
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.
