Soft-Shell Crab Toast

Name: Soft-Shell Crab Toast
Total time: 20 min
Ingredients: 2 cups packed Italian parsley leaves; 2 jalapeño peppers, seeded and coarsely chopped; 2 teaspoons fresh lemon juice, more as needed; 1/4 teaspoon salt, more as needed; 1/2 cup extra-virgin olive oil, more as needed; 6 (1/2-inch-thick) slices country-style bread or pain de mie; 1 large garlic clove, halved and peeled; Unsalted butter, as needed (optional); 6 (3-ounce) wild jumbo soft-shelled crabs, cleaned; Black pepper, as needed; Lemon wedges, for serving

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Total: 20 minutes

Servings: 4.5

Author : Melissa Clark

jalapeno soft shell crab toast

Instructions

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Step 1

In a blender, combine parsley, jalapeño, lemon juice and salt. Add oil and 3 tablespoons water. Purée until sauce is smooth, adding additional water if needed, a tablespoon at a time, until you have a thick yet pourable sauce. Transfer sauce to a bowl and add more salt or lemon juice, or both, if needed.

Step 2

Heat broiler. Place bread slices in a single layer on a baking sheet. Broil, turning once, until golden brown, 1 to 2 minutes per side. Rub toast with cut garlic. Drizzle with oil or slather with butter (butter is nice on pain de mie), remove from pan and set aside.

Step 3

Lightly coat crabs with oil and season with salt and pepper. Transfer, belly side up, to a large baking sheet (you can use the same one you used for the toast). Broil, turning once, until crisp and golden, about 2 minutes per side.

Step 4

Place one crab on top of each toast. Spoon a generous amount of sauce over each crab and serve with lemon wedges on the side.

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