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Cilantro-Lime Crab Salad with Paprika Toasts

Cilantro-Lime Crab Salad with Paprika Toasts
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Bright and zesty Cilantro-Lime Crab Salad with Paprika Toasts is a fresh, light appetizer or meal featuring sweet crab meat combined with tangy lime juice, herbal cilantro, and smoky paprika. Served atop crispy paprika-seasoned toasts, this easy-to-make dish delivers a perfect balance of creamy, crunchy, and vibrant flavors that are perfect for gatherings, quick lunches, or snacks.

Ingredients

Scale

Crab Salad

  • 8 ounces fresh lump crab meat
  • 2 tablespoons fresh lime juice
  • ¼ cup fresh cilantro, chopped
  • 2 tablespoons red onion, finely diced
  • 2 tablespoons mayonnaise
  • 1 teaspoon smoked paprika
  • Salt and pepper, to taste

Paprika Toasts

  • 1 baguette or artisan bread, sliced into thin rounds
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • Pinch of salt

Instructions

  1. Prepare the Crab Salad: Gently flake the fresh crab meat into a medium bowl, taking care to keep the chunks intact. Add the finely diced red onion, chopped fresh cilantro, fresh lime juice, mayonnaise, smoked paprika, and season with salt and pepper. Mix gently until all ingredients are well combined but the crab pieces remain chunky and textured.
  2. Make the Paprika Toasts: Preheat the oven to 375°F (190°C). Slice the baguette or artisan bread into thin rounds. Lightly brush each slice with olive oil, sprinkle generously with smoked paprika and a pinch of salt, then arrange them on a baking sheet. Toast in the oven for about 8-10 minutes or until golden and crisp, flipping halfway through for even toasting.
  3. Assemble and Serve: Once the paprika toasts are crisp and cooled slightly, spoon a generous amount of the cilantro-lime crab salad onto each toast. Arrange the toasts on a serving platter immediately to maintain their crispness and freshness. Garnish with extra cilantro leaves and lime wedges if desired.

Notes

  • Use fresh lump crab meat for the best flavor and texture.
  • Do not overmix the salad to keep crab chunks intact.
  • Toast the bread just before serving to prevent sogginess.
  • Adjust lime juice according to your taste preference for acidity.
  • Chill the crab salad in the refrigerator for 15 minutes before serving to enhance flavor melding.
  • Store leftover crab salad in an airtight container in the fridge for up to two days.
  • Keep paprika toasts stored separately and re-toast briefly before serving if stored.
  • This recipe can be made gluten-free by substituting bread with gluten-free crackers or toasts.

Nutrition

Keywords: cilantro lime crab salad, paprika toasts, fresh crab salad, light appetizers, seafood salad, easy crab recipe

Find it online: https://tastebudtrek.com/cilantro-lime-crab-salad-with-paprika-toasts/