Crab Brioche Toast with Old Bay Butter

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Memorial Day weekend is upon us again. I start dreaming of summer farmers markets and crab shacks. Brian works out of Boston frequently. One summer we took a drive and went through Portland Maine and Kennebunkport eating anywhere we could. We discovered so many fun places a long the way. You can read about our little trip and where we ate in this blog post.

This crab brioche toast is reminiscent of a buttery seaside snack. The sweet brioche is grilled and slathered with the old bay butter. Fluffy lump crab meat laden with lemon juice and white wine sit on top the thick piece of bread. If you are a huge old bay fan you can certainly melt the old baby butter int he crab mixture as well. You could also turn this dish into a breakfast by adding a fried egg on top. Use the crab and butter on a crostini to make it a simple appetizer. Serve with freshly made blackberry basil lemonade and you have the perfect sunny day!

I think avocado toast may have to move over for the summer!

Crab Brioche Toast with Old Bay Butter

Crab meat sauteed with shallots, lemon, and white wine on top of sweet, crispy brioche bread. Topped with a pat of old bay butter makes you feel like you are on a trip to New England.



  • 1/4 c unsalted butter (about a half a stick)

  • 1/2 Tbsp old bay seasoning

crab toast

  • 8 oz crabmeat

  • 1 1/2 Tbsp shallot, minced

  • 1 clove garlic, minced

  • 1 Tbsp unsalted buttter

  • 1/2 c white wine

  • 2 sliced brioche bread (make them thick slices; about 1 inch thick)

  • 1 lemon, squeezed

  • 1/2 Tbsp chives, chopped


  1. In a medium size saute pan melt 1 tablespoon of butter. Add in the garlic and shallots and saute until the shallots start appearing translucent, about 2 minutes.

  2. Add in the white wine, lemon juice and bring to a simmer. Let the wine simmer fora minute then add in the crab meat. Let the crab meat and wine simmer together until the liquid has evaporated. Season with salt and pepper to taste. Once the liquid has evaporated turn off the heat and reserve.

old bay butter

  1. Soften 1/4 cup of unsalted butter, which is about a half of a stick. Do not melt, just have the butter soft enough to be able to mix in the 1/2 tablespoon of old bay seasoning. In a bowl combine the butter and seasoning until they are well combined.

  2. Scrape the butter out of the bowl onto one end of a piece of parchment paper. Then roll the butter into one piece in the parchment paper. Place into the fridge to harden for about 30 minutes.

assemble crab toast

  1. On a grill pan or saute pan, grease with a tablespoon of butter. Place brioche bread in the pan over medium to low heat and grill until grill marks appear or the outside gets golden brown. Flip and repeat. It should take about two minutes or so on each side.

  2. Once you have transferred the bread to a plate take a pat of the old bay butter and spread it on the toast. Then top with the crab meat mixture. Add another piece of the old bay butter on the top of the crab mixture. Garnish with chives and serve.

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