From But Mama Always Put Vodka In Her Sangria! by Julia Reed. Reprinted with permission. St. Martin's Press, ©2013.
- Servings: 8.
- 8 generous slices crusty bread, preferable from a round country loaf or a fat loaf of sour dough, sliced about 3 ⁄4 inch thick (if a wide loaf can’t be found, use a baguette and double the amount of slices)
- 2 garlic cloves, halved
- 1 pound lump crabmeat (this is one of the few times that jumbo lump is not preferred; even backfin would be just fine)
- 1⁄3 cup good olive oil, plus more for the toast
- Juice and zest of 1 lemon
- 1 jalapeño, seeded and chopped fine
- Coarse salt
- Prepare a fire on the grill or preheat the broiler.
- Grill or broil the bread slices for about 30 seconds on each side, until crisp and golden brown (you want some grill marks or brown bits to appear, but be careful not to burn it). Rub one side of the bread with the cut side of the garlic and drizzle or brush with a little olive oil. If you are using the big slices from a round loaf, cut them in half.
- Drain and pick over the crab and place in a mixing bowl.
- Add the olive oil and lemon juice and zest and toss carefully.
- Add the jalapeño and salt to taste. Spoon on top of the toast and serve.