- prep: 0 hr
- cook: 0 hr
- total: 0 hr
Summary
Peekytoe crab, so named because of its toelike leg tips, sits sweet and tender atop toasted bread in this recipe from chef Dan Kluger. Also try: Shaved Raw Summer Squash with Parmesan Dressing, Roasted Beets with Yogurt, Roasted Squash with Parmesan
Ingredients
- 8 ounces peekytoe crab meat, picked over for shells
- 1/4 cup coarsely chopped fennel fronds
- 1 tablespoon finely chopped, seeded serrano chile
- 1/4 cup plus 3 tablespoons extra-virgin olive oil
- 2 teaspoons coarse salt
- 4 (3/4-inch-thick) slices sourdough bread
- 1/2 cup Aioli for Peekytoe Crab Toast
- 8 lemon wedges
Instructions
Click Here For Step-By-Step Instructions
Tags
Nutrition
Nutritional Info

- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 528 % Daily Value *
- Total Fat: 29 g 44.9%
- Saturated Fat: 4 g 17.76%
- Trans Fat: 0 g %
- Cholesterol: 51 mg 17.06%
- Sodium: 1829 mg 76.19%
- Calcium: 38 mg 3.76%
- Potassium: 126 mg 3.59%
- Magnesium: 0 mg 0%
- Iron: 4 mg 20.1%
- Zinc: 0 mg 0%
- Total Carbohydrate: 46 g %
- Dietary Fiber: 3 g 12.88%
- Sugar: 14 g
- Protein: 17 g
- Alcohol: 0 g
- Omega 3 Fatty Acid: 0 g
- Omega 6 Fatty Acid: 1 g
- Vitamin A 5.06%
- Vitamin C 124.9%
- Vitamin D 0%
- * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Diabetes Exchanges
- Exchange - Fat6
- Exchange - Fruit1
- Exchange - NonFat Milk0
- Exchange - Other Carbs0
- Exchange - Starch2
- Exchange - Vegetables0
- Exchange - Lean Meat1
- Exchange - Alcohol0
MyPlate Info
- MyPlate - Grain Total2 oz-eq
- MyPlate - Vegetable Total0 c
- MyPlate - Fruit1 c
- MyPlate - Dairy0 c
- MyPlate - Protein Total2 oz-eq