Translated “Crab-it’s so good” pronounced (say-see-bone), this crab dish is a crowd-pleaser for sure! Be prepared for a well-seasoned appetizer that has layers of flavors. You can use a baguette or any type of crusty bread as your base. Many thanks to Southern Living Magazine for inspiring me to make this. The recipe is adapted from theirs and you too can put your own spin on this dish!
Watch me make Crab C’est Si Bon here
Have you ever made a dish that you really took your time with, paid close attention to detail throughout the cooking process, then were able to taste the love in the end? Creating this appetizer encompasses all of the things that are often most loved about cooking. It’s a true labor of love but in the same sentence might I add, not too laborious.
Make sure you rinse the crab
Rinse and drain your crab especially if it comes packaged. What I like to do is empty the contents into a colander, rinse with cold water while gently running my fingers through the crab to make sure any shell particles get discarded. Once I finish I lay all of the crab out onto paper towels and pat dry.
How to save time while making Crab C’est Si Bon
Prep all of the ingredients accordingly before starting the cooking process; this includes toasting the breadcrumbs and chopping all ingredients. Take your time with each step, you will be able to tell the difference in the end!
Cook your crab on low heat, it’s so delicate and you’ll want to preserve the delicate nature of this succulent meat. The final result is one that will truly blow you away. I forget how much I love this appetizer but I am reminded each and every time I make it.
Enjoy this Crab C’est Si Bon!
Translated “Crab-It’s so good” pronounced (say-see-bone), this crab dish is a crowd pleaser for sure! Be prepared for a well seasoned appetizer that has layers of flavors. You can use a baguette or any type of crusty bread as your base. Many thanks to Southern Living Magazine for inspiring me to make this.
½ lb lump crab meat, drained
1 tbsp lemon juice
¼ cup panko
½ jar artichoke, chopped
¼ cup dry white wine
1 tbsp fresh oregano
3 cloves garlic, minced
½ tbsp worcestershire sauce
¼ cup scallions, sliced thin
2 bay leaves
2 tbsp butter
1/3 cup white onion, chopped
2 tbsp parsley, chopped
¼ tsp chili powder
¼ tsp salt
1/8 tsp pepper
1 tbsp olive oil
½ baguette, sliced
- 1.Be sure to rinse, drain, and remove any shell pieces from the crab meat before use.
2. Heat 1 tbsp olive oil in a pan, pour in breadcrumbs and toast until golden brown.
3. Remove toasted breadcrumbs from pan and set aside.
4. Melt butter in the pan, add onion, artichoke, worcestershire sauce, bay leaves, chili powder, oregano, salt, pepper, and cook until vegetables are tender.
5. Add garlic cook until garlic is fragrant (about 1 minute).
6. Pour in lemon juice and white wine. Simmer until liquid has reduced by about half.
7. Add in the crab meat, scallions, and parsley. Toss until all ingredients are incorporated together and crab is heated throughout (the crab meat should already be cooked store-bought).
8. Toast baguette slices just slightly.
8. Remove bay leaves, and top baguette slices with crab mixture.
9. Sprinkle assembled crab with toasted breadcrumbs from step # 1.