Crab and Chili Toasts

Preparation info
  • Makes


    adult portions
    • Difficulty


    • Ready in

      20 min

Appears in
Madhouse Cookbook: Delicious Recipes for the Busy Family Kitchen

By Jo Pratt

Published 2013

  • About

As always with chilies, taste and adjust the spiciness to suit what you like best. This is a great way to use up bread that’s not super-fresh, or you can make the dish look much more sophisticated by using a fancy, artisan bread. The addition of sumac gives a distinctive tang, but use a squeeze of lemon if you don’t have any.


  • 7 ounces fresh white crabmeat
  • finely grated zest of 1 lemon
  • 1


  1. Put the white crabmeat in a nonmetallic bowl and break up any chunks with your fingers or a fork. Add the lemon zest, sumac, parsley and extra virgin olive oil and season lightly with salt and pepper. (The crab mixture can be made several hours before you need it, covered and kept cold in the refrigerator.)
  2. Heat the broiler to high. Drizzle the bread with extra