These crab toasts are packed with cheesy, zesty, buttery flavor. An elevated take on a classic family recipe, these toasts are so good you won’t be able to eat just one!
Preheat your oven to 350°F and line two baking trays with parchment paper.
Arrange the cocktail rye slices onto the lined baking trays, leaving a ½ inch between each slice. Set aside until ready to assemble.
Measure out your 4 oz butter, 4 oz cream cheese, 1 teaspoon paprika, and 1 tablespoon cocktail sauce. Shred ½ cup cheddar cheese and zest ½ a lemon. Open the can of crab meat and drain any liquid from the can.
Place a medium-sized saucepan over medium heat. Add the unsalted butter and let it melt. The butter will begin to bubble and brown slightly. Once melted, let cook until it has a nutty aroma and pale brown color, about 3 minutes, swirling it occasionally to ensure no bits of butter burn to the bottom of the pan.
Once the butter has browned, take off the heat and immediately add the 4 oz cream cheese, ½ cup of shredded cheddar cheese, 1 teaspoon paprika, 1 tablespoon cocktail sauce, and the zest of ½ a lemon. Stir with a silicone or wooden spatula, incorporating the ingredients together, using the residual heat to melt the cream cheese and cheddar.
Once the cheeses have melted and the ingredients have come together, stir in the crab meat and lemon zest.
Spoon about 1 teaspoon onto each slice of cocktail rye bread, using the back of the spoon to spread it from end to end.
Bake the toasts for 12-14 minutes, until the cheesy crab topping begins to bubble and the edges of the cocktail rye have toasted.
Once baked, place the tray on a cooling rack and sprinkle the chopped chives over the top. Let the toasts cool for 5 minutes or until easily handled. Move to a serving platter and enjoy!