Prevent your screen from going dark
Makes 4 to 8 servings 1x
Time 15 minutes
Cook | Prep
Turn the broiler to high; put the rack 4 inches from the heat.
Chop 3 tablespoons dill leaves and tender stems. Put 2 tablespoons in a medium bowl. Save what’s left for garnish.
Grate 2 teaspoons lemon zest and add to the bowl; refrigerate the fruit for another use.
Pick through 1 cup crabmeat, discarding any pieces of shell or cartilage you find. Add the crabmeat to the bowl.
Add 2 tablespoons mayonnaise, 2 teaspoons Dijon mustard, and a sprinkle of salt and pepper to the bowl. Stir to combine.
Drizzle 4 slices of bread with olive oil. Broil the bread until lightly browned on top, 1 to 3 minutes.
Turn the toast and spread the crab mixture on the uncooked side, pressing it down lightly with a fork. Return the bread to the broiler until the crab mixture is bubbling, about 3 minutes. Cut each slice of bread into 2 or 3 pieces, garnish with the remaining dill, and serve.
– Recipe from How to Cook Everything Fast