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18 servings


0 hour 20 mins


0 hours 15 mins


0 hrs 35 mins

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4 oz. lump crabmeat picked over to remove shells

4 oz. cream cheese at room temperature (or tub cream cheese which is whipped and softened)

½ Tsp. salt

¼ Tsp. ground black pepper

1 Tsp. Sriracha

1 Tsp. Chinese hot mustard

3 Tbsp. sliced scallions (about 2 scallions)

18 slices of toasted baguette

1 Garlic clove cut in half

2 Tbsp. grated Parmesan cheese

1 Tbsp. chives chopped


1. Turn on broiler in over. Slice a baguette into 18 thin, appetizer size. Place bread on a baking sheet and lightly toast on both sides.  Rub both sides of the warm toast with a clove of garlic that has been cut in half.

2. Mix the crab, cream cheese, salt, pepper, sriracha and Chinese mustard in a bowl and stir in the sliced scallions. (Note, if you like a smoother topping, you can mix this in a food processor but I like the chunks of crabmeat).

3. Spoon a tablespoon of the mixture on each toast. Top with Parmesan cheese. Broil for a couple of minutes until cheese is browned. (Watch carefully as it can burn quickly)

4. Plate and top with chopped chives.