Smoky Deviled Crab Bites with Crispy Jalapeño Slaw

Allergens

Shellfish (crab), Gluten (Texas toast)

Ingredients

• 1 lb lump crab meat
• 1/2 cup mayonnaise
• 1/4 cup chopped green onions
• 1/4 cup diced celery
• 1 tbsp Dijon mustard
• 1 tbsp Worcestershire sauce
• 1 tsp Old Bay seasoning
• Salt and pepper to taste
• 8 slices Texas toast
• 2 cups shredded cabbage
• 2 jalapeños, thinly sliced
• 1/4 cup mayonnaise
• 1 tbsp apple cider vinegar
• 1 tsp sugar

Instructions

1. In a large bowl, combine crab meat, mayo, green onions, celery, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, and pepper. Mix well and set aside.
2. Preheat the grill to medium high heat.
3. Grill the Texas toast slices until golden brown and crispy, about 2 3 minutes per side. Remove from the grill and let cool.
4. In another bowl, combine shredded cabbage, sliced jalapeños, mayo, vinegar, sugar, salt, and pepper. Mix well and set aside.
5. Spread a layer of the crab mixture onto each grilled Texas toast slice.
6. Top with a generous spoonful of jalapeño slaw.
7. Serve immediately and enjoy!

Chef’s Insight

The combination of smoky grilled Texas toast and the fresh, zesty slaw creates a perfect balance of flavors in this Southern-inspired appetizer.

Notes

Serve with a side of your favorite Southern-style barbecue sauce for an extra burst of flavor.