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Crispy Garlic and Shallot Crab Toasts

Crispy Garlic and Shallot Crab Toasts
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The following recipe was created in collaboration with Lauren Schulte. To see more of her bites and meals, visit her Instagram @TheBiteSizePantry

Believe it or not, toast is tasty for more than just breakfast; in fact, it actually makes a really elegant holiday appetizer.

Let me clarify. When I say “toast,” I am not talking about the crunchy whole wheat bread with a swipe of butter that you eat on your way out the door in the morning.

Crispy Garlic and Shallot Crab Toasts

Nope! I’m talking about a crispy, golden slice of sourdough bread topped with a savory combination of warm lump crab meat, garlic and shallots and finished with a lemon dill aioli and flavorful microgreen garnish!

I told you this was not your average toast! If you’re looking to wow your taste buds this holiday season, I suggest adding this to your menu.

Crispy Garlic and Shallot Crab Toasts

Crispy Garlic and Shallot Crab Toasts


For the Crab

  • 6 slices of Heinen's fresh sourdough bread
  • 1 1/2 cups of lump crab meat
  • 1/2 shallot, minced
  • 3 cloves of fresh garlic, minced
  • 6 Tbsp. Miyoko’s vegan butter
  • 1/2 tsp. oregano
  • 1 tsp. onion powder
  • 1/4 lemon, juiced
  • Salt and pepper, to taste

For the Lemon Dill Aioli

  • 1/3 cup 0% Greek yogurt
  • 1/4 cup Stonewall Kitchen lemon herb aioli
  • 1 Tbsp. fresh dill, chopped
  • 1/4 lemon, juiced

For Garnish

  • 1 cup microgreens
  • 1 Tbsp. Garlic Expressions dressing
  • A couple of fresh dill sprigs
  • Salt and pepper, to taste


  1. Preheat your oven to 375˚F. Place the slices of sourdough bread on a foil-lined baking sheet. Divide 4 Tbsp. of butter among the slices and spread a thin layer on each slice. Bake for 8-10 minutes until slightly golden and crisp to the touch.
  2. Add the remaining 2 Tbsp. of the butter to a medium-size skillet and melt over medium heat. Once it starts to foam, add the shallots and cook for 2 minutes until they start to caramelize.
  3. Add garlic, seasoning and lemon juice. Stir well and let cook for a minute until the garlic starts to turn golden brown, then add the crab meat and turn off the heat. Stir until heated through and well combined.
  4. To make the aioli, add the Greek yogurt, Stonewall Kitchen lemon herb aioli and dill and lemon juice to a mixing bowl and stir to combine.
  5. Spread a thick layer of the aioli on each slice of sourdough toast, then top with a couple spoonfuls of the shallot garlic and crab mixture.
  6. For the garnish, toss the microgreens with the Garlic Expressions, dill and salt and pepper until coated and top each crab toast with a pinch of the microgreens.
  7. Serve on a festive platter and enjoy for brunch or a pre-dinner appetizer.

Crispy Garlic and Shallot Crab Toasts

Interested in making this recipe? Order the ingredients online for Curbside Grocery Pickup or Delivery.

Heinen's Grocery Store

By Heinen's Grocery Store

In 1929, Joe Heinen opened the doors of a small butcher shop on the east side of Cleveland, Ohio, aiming to establish himself as the city’s purveyor of quality meats. As customers came into Heinen’s new shop for their meat purchases, they began asking him to carry groceries as well. Joe added homemade peanut butter, pickles and donuts and by 1933, business had grown enough to include a line of produce and canned goods. Heinen’s Grocery Store was born.

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