Crab Toast with Carrot and Scallion

Crab Toast with Carrot and Scallion Recipe
Photo: Johnny Autry; Styling: Cindy Barr
These tasty appetizers are made on whole wheat baguette and are topped with a mixture of crab, soy sauce, green onions, sriracha, and sesame seeds.


Serves 8 (serving size: 3 slices)
Total time: 25 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 25 Minutes
Total: 25 Minutes

Nutritional Information

Calories 65
Fat 2.3 g
Satfat 0.3 g
Monofat 0.8 g
Polyfat 0.8 g
Protein 3.1 g
Carbohydrate 7.9 g
Fiber 0.7 g
Cholesterol 7 mg
Iron 0.7 mg
Sodium 151 mg
Calcium 24 mg


24 (1/4-inch-thick) slices whole-wheat baguette
1/2 cup lump crabmeat, shell pieces removed, divided
1/2 cup diced carrot or parsnip
2 teaspoons lower-sodium soy sauce
1 1/2 teaspoons dark sesame oil
1 teaspoon peanut oil
1/4 cup finely chopped green onions
1 teaspoon grated peeled fresh ginger
1/2 teaspoon Sriracha (hot chile sauce, such as Huy Fong)
1 tablespoon sesame seeds, toasted


1. Preheat oven to 450°.

2. Arrange baguette slices in a single layer on a baking sheet. Bake at 450° for 4 minutes or until browned. Remove from oven, leaving bread slices on baking sheet.

3. Combine 1/4 cup crab, carrot, soy sauce, sesame oil, and peanut oil in a food processor; process for about 1 minute or until mixture is smooth, scraping down sides as necessary. Transfer to a bowl. Stir in remaining 1/4 cup crabmeat, green onions, ginger, and chile sauce.

4. Spread about 2 teaspoons crab mixture on each bread slice. Sprinkle evenly with toasted sesame seeds. Bake at 450° for 7 minutes or until tops are golden. Cool for a few minutes before serving warm or at room temperature.


Mark Bittman,

Cooking Light

December 2011
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