Breakfast Recipe Toast

Refreshing Crab Meat on Toast

Want to know a quick yet refreshing toast recipe that is packed full of protein and vitamin B’s and will definitely last you from the morning to the afternoon? Meet this refreshing Crab Meat on Toast, with a few simple store-bought and refrigerator ingredients, on the table in 20 mins’ time!

Refreshing Crab Meat on Toast is an easy seafood twist to your usual toast recipes which you could easily make at home. Quick to make, this seafood toast just needs so few ingredients and less than 30 mins to finish!

Table of Content

What is Refreshing Crab Meat on Toast?

Refreshing Crab Meat on Toast is a seafood toast recipe that introduces itself as a toast that not only keeps you fuller longer but also brings these elements: zesty, heaty, and sweet with licorice flavor profile. With just a few good quality ingredients (store-bought) and leftover ingredients from your cabinet, you can definitely make it at home in under 25 mins!


The wonderful thing about this toast recipe is that it is so simple and easy to follow that there really aren’t many complicated ingredients required. After all, that’s the principle of home-cooking: relaxing, easy, and fast!

Refreshing Crab on Toast Ingredients Paofoodmedicine

Depending upon where the part of the crab meat was taken, different parts of the crab taste different from one another. Of course, white meat from the crab claw also tastes different from white meat from the crab body. Hence, to balance out the fishy and sweet flavor, these ingredients are added to the mix: lemon juice, fennel seeds, chili, chopped dill, olive oil, and parsley.

Finally, this recipe wouldn’t be complete without the base – our sourdough bread! The sourness and tanginess of sourdough make a great option!

How to Make the Crab Meat on Toast – Step by Step

This simple crab meat toast is quick to make. To keep it even simpler, I opted for pasteurized canned crab claw meat instead of using whole live crab. This method not only saves time but also ensures that the crab meat toast is shell-free! The whole process of coming up with this dish only takes 15 minutes – short and sweet!

  1. You can start by toasting the sourdough bread on both sides in a preheated dry frying pan or griddle pan. Flip over to toast the other side of the bread once one side has turned brown. In the same pan, add 1/2 tbsp of fennel seeds to toast them. Watch over both ingredients closely!
  2. Scoop out 100g of crab claw meat from the can and transfer to a mixing bowl, then season the mix to taste with sea salt and black pepper.
  3. Remove the toasted sourdough bread and fennel seeds from the frying pan and set them aside.
  4. On a chopping board, finely slice 1 whole red chili. De-seed if you don’t like it too hot!
  5. Following that, mix in few sprigs of fresh dill leaves or 1tsp of dried dill leaf tips, finely sliced red chili, lime juice, 1 tbsp olive oil and the toasted fennel seeds. Using a spoon, mix up every ingredients.
  6. Lastly, transfer the mix over to the toasted sourdough bread then sprinkle some chopped parsley over the mix for additional flavor and presentation. This step is optional. Serve.

These ingredients are actually interchangeable and could anytime be substituted by other ingredients if you really don’t like having them! I will have the substitutions listed below!

The flavor of crab combined with the tang of sourdough makes for a great Italian twist to your usual plain sourdough profile!

  • Bread: The foundation of this recipe can be swapped with many other types of bread – sprouted rye bread and whole grain bread.
  • Crab: If you do not wish to use pasteurized canned crab claw meat that are pre-cooked, you could always whole fresh crab and the flavor would be more delicate and rich if you combine brown and white meat.
  • Spices & Herbs: If you don’t fancy the taste and flavor of fennel seeds, you could always substitute it with tarragon leaves, either fresh or dried.
  • Lime Juice: If there’s no lime at home, you could always use lemon to replace it. In that case, use only 1/2 lemon juice would do!

More toast recipes you’ll like

  • Spiced Spinach with Cooling Yogurt on Toast
  • Avocado Toast with Rocket Salad
  • Mixed Berries Toast
  • Smoked Salmon with Horseradish Sauce on Toast
  • Scrambled Eggs with Sauteed Mushroom on Toast
  • Avocado with Cut Banana on Toast


This Refreshing Crab on Toast would transform how you view toast with seafood the next time! These are the ingredients and steps you’d need:

  • 1 slice of sourdough bread (sliced diagonally across)
  • 1 tablespoon olive oil
  • 1 large garlic clove, minced
  • 1 small shallots, minced
  • 5 limes
  • 350g crab claw meat, frozen/fresh
  • 1 whole red chili, sliced
  • 1/2 tablespoon fennel seeds
  • 1 teaspoon dried dill leaf tips / 4-5 fresh dill
  • 1 teaspoon dried parsley flakes / 1-2 fresh Italian parsley (optional)
  • Sea salt & black pepper, fine and crushed
  1. If the crab meat option that you went with is frozen from the can, remove the can from the refrigerator then let it thaw outside at the counter at room temperature. Bonus tips: let it sit in a pail of water at room temperature for faster rate of thawing!
  2. Meanwhile, in another pot, boil enough water to cover the amount of crab meat.
  3. Once the crab meat has thawed, scoop out 300g of crab meat from the can then transfer to the pot of boiling water.
  4. While waiting for it to boil, toast fennel seeds and sourdough bread in another empty frying pan over high heat. Remove them once they have turned brown. Watch over them carefully!
  5. Once the water has come back to another boil, remove the cooked crab from the pot using a sieve then transfer them to a mixing bowl.
  6. Finely slice 1 large red chili diagonally across, then finely chop garlic and shallots into small minces for easier incorporation later.
  7. In that mixing bowl, add in the toasted fennel seeds, minced garlic and shallots, finely sliced red chili and then sprinkle in dried dill leaf tips or finely chopped fresh dill. Squeeze in lime juice and drizzle in a lug of olive oil then season the mixture to taste with sea salt and black pepper. Mix them all up thoroughly.
  8. To serve, transfer the mix over to the toasted side of the sourdough bread and garnish the crab meat mix with chopped Italian parsley.


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