Ingredients:

  • 1 lb (450g) French baguette, sliced into ½-inch rounds
  • 4 tbsp (57g) unsalted butter, melted
  • 2 cloves (6g) garlic, minced
  • ¼ tsp (1.5g) salt
  • 8 oz (225g) lump crab meat (drained well)
  • 4 oz (115g) cream cheese, softened
  • 2 tbsp (30ml) mayonnaise
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tsp (2g) lemon zest
  • 2 tbsp (8g) fresh parsley, finely chopped
  • 1 tbsp (3g) fresh chives, finely chopped
  • ¼ tsp (1g) black pepper
  • ⅛ tsp (0.5g) paprika (for garnish)

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Mix melted butter with minced garlic and salt. Brush both sides of the baguette rounds generously.
  3. Arrange baguette rounds on a baking sheet and toast for 4–6 minutes until golden brown. Set aside to cool for 2–3 minutes.
  4. In a medium bowl, beat softened cream cheese and mayonnaise together until smooth.
  5. Stir in lemon juice, lemon zest, parsley, chives, and black pepper.
  6. Gently fold in the drained lump crab meat using a spatula, keeping the crab chunks intact.
  7. Spoon or pipe approximately 1 tablespoon of the crab mixture onto each cooled toast.
  8. Garnish with a pinch of paprika and serve immediately.