Crab Toast

By CheeseDiva

Ingredients

• ⁄2 cup mayonnaise
• 1 (10-oz.) loaf sourdough, sliced 1⁄2" thick and cut into thirds
• Kosher salt and freshly ground black pepper, to taste
• 12 oz. lump crabmeat
• 1 ⁄4 cup capers, rinsed
• 1 ⁄4 cup extra-virgin olive oil
• 1 tsp. crushed red chile flakes
• 2 lemons, zest and juice

Details

Adapted from saveur.com

Preparation

Step 1

Heat a charcoal or woodburning grill or set a gas grill to medium-high. (Alternatively, heat a cast-iron grill pan over high.) Spread mayonnaise on each side of bread and season with salt; grill, flipping once, until slightly charred and crisp, 4–5 minutes, and transfer to a serving platter. Stir crab, capers, olive oil, chile flakes, lemon zest and juice, salt, and pepper in a bowl; spoon crab salad over toast.