Make This Crab Toast Recipe Without De-Shelling Any

July 16, 2020

The unparalleled sweetness of crab meat makes it the king of seafood. When it’s at it’s best, it has a distinct sweet but briny flavor, which makes it an excellent vehicle for sauces and methods of all sorts. But no matter how prized the crab is for what it brings to the table, it’s tough exterior and the effort needed to get it’s meat and juice, makes it less popular than other, more accessible foods of its kind. Reaching for de-shelled crab meat often doesn’t deliver on the goods either; they can often be unpleasantly fishy, or full of surprise shells.

Pier 717 though, is an absolute game-changer, and we wish we’d discovered this crazy delicious product years before. It’s basically criminal that this is the first time it’s appeared on our site, and we are now converted loyal fans of their crab meat which should be a staple in your refrigerator. Their cans reveal tiny plump white globes of crab meat, that somehow retain their sweetness. It stays that way for 18 months, a miracle since their handpicked, 100% super lump crab meat has no preservatives.

To keep things light and fresh, we tossed it cold in a light Thai-inspired dressing, served over hot, buttered toast. This product would definitely be perfect in traditional dishes like crab cakes, but it’s so high quality, that we recommend it served almost immediately out of the can.

  • Serves:
  • Active time:
  • Total time:
  • Difficulty: Easy


Spicy Crab Toast

  • 1 tbsp. brown sugar
  • 2 tbsp. rice wine vinegar (or lime juice)
  • 1 tbsp. Thai fish sauce
  • 1 tbsp. ginger, minced
  • 2-4 bird’s eye chili, chopped
  • 3 green chili, sliced, divided
  • 2 tbsp. coconut milk
  • 1/4 cup cilantro, chopped
  • 1 medium red onion, thinly sliced
  • 1 can Pier 717 Superlump Crab Meat
  • 4 slices bread
  • 4 tbsp. butter


  1. To make the dressing, add the sugar, vinegar, fish sauce, ginger, red chili, half the green chili, and coconut milk into a bowl.
  2. Stir well until the sugar has dissolved.
  3. Add the Pier 717 Superlump Crab meat to a bowl and pour the dressing over, the toss lightly until coated.
  4. Add the cilantro, red onion, and the rest of the green chili.
  5. Toss until well combined then set aside.
  6. To fry the bread, add the butter to a pan over medium high heat.
  7. Once butter is melted, add in the bread and fry on both sides until well browned, about 1-2 minutes per side.
  8. Remove from the pan and set on plates.
  9. Spoon the crab salad over the toasted bread.
  10. Serve.
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