Crab Toasts with Spicy Yogurt

Name: Crab Toasts with Spicy Yogurt
Yield: Makes 4 servings
Ingredients: 3/4 cup plain whole-milk Greek yogurt; 1 tablespoon gochugaru or 1/4 teaspoon crushed red pepper flakes; Salt; 8 ounces crabmeat; 2 thinly sliced scallions; 2 tablespoons chopped fresh dill; 1 tablespoons fresh lemon juice; 2 teaspoons toasted sesame seeds; Salt; Freshly ground black pepper; 4 slices oiled toasted country-style bread

August 19, 2014

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Crab Toasts with Spicy YogurtDanny Kim

Used in place of mayonnaise, yogurt brings tang and brightness to these crostini.

Do ahead:

Spicy yogurt can be made 5 days ahead. Cover and chill.

Recipe information

Yield
Makes 4 servings

Ingredients

3/4 cup plain whole-milk Greek yogurt

1 tablespoon gochugaru or 1/4 teaspoon crushed red pepper flakes

Salt

8 ounces crabmeat

2 thinly sliced scallions

2 tablespoons chopped fresh dill

1 tablespoons fresh lemon juice

2 teaspoons toasted sesame seeds

Salt

Freshly ground black pepper

4 slices oiled toasted country-style bread

Preparation

Step 1
Whisk 3/4 cup plain whole-milk Greek yogurt and 1 tablespoon gochugaru or 1/4 teaspoon crushed red pepper flakes in a small bowl; season with salt. Combine 8 ounces crabmeat, 2 thinly sliced scallions, 2 tablespoons chopped fresh dill, 1 tablespoons fresh lemon juice, and 2 teaspoons toasted sesame seeds in a medium bowl; season with salt and black pepper.
Step 2
Spread spicy yogurt on 4 slices oiled toasted country-style bread and top with crabmeat mixture. Cut toasts in half and top with more dill.