- 12 slices bread Pullman or sourdough
- 8 ounces cooked jumbo lump crabmeat
- 3 tablespoons aioli or mayonnaise
- 2 tablespoons fresh lime juice
- 1 tablepsoon fresh mint, finely chopped
- Fresno chile or red jalapeño, stemmed, seeded, and minced
- Kosher salt and freshly ground black pepper
- Thinly sliced fresh mint, for garnish
- Grill 12 slices bread.
- Gently combine crabmeat in a bowl with aioli or mayonnaise, lime juice, finely chopped fresh mint, and Fresno chile or red jalape&nitlde;o. Season with kosher salt and freshly ground black pepper.
- Spoon about 1 tablespoon crab mixture onto each toast and garnish with thinly sliced fresh mint.