Open Face Crab Salad Toast
The perfect light meal, Open Face Crab Salad Toast offers a satisfying blend of flavors with fresh ingredients. This easy-to-make recipe is sure to impress your family and friends. Enjoy a delightful mix of creamy crab and zesty toppings!
Equipment
- Chef's Knife
- Mixing Bowl
- Peeler
Ingredients
- 1 teaspoon lemon juice
- 3/4 cup Greek yogurt
- 1 tablespoon dijon mustard
- 2 teaspoons whole-grain mustard
- 1 clove garlic
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon smoked paprika
- 8 ounces lump crab meat
- 1 stalk celery
- 2 tablespoons chives
- 1/2 cup cherry tomatoes
- 4 slices whole-wheat bread
- 1 avocado avocado
- 1 cup arugula
Instructions
- In a mixing bowl, combine all ingredients except for whole wheat bread, avocado, and arugula. Mix well and let rest for 5 to 10 minutes to allow flavors to intensify.
- Divide sliced avocado between each bread slice and lay flat.
- Top avocado with arugula, divide crab mix evenly between each and place on top of arugula.
- Serve and enjoy!
Notes
- Tip: Substitute mini bagel chips instead of whole wheat bread for a refreshing appetizer!