Crab and Corn Toast

A hearty appetizer best made in summer! We’re

lucky to have blue crabs in the bayou and a trap

baited with chicken parts will produce a dozen

on a June night. Combine them with a couple of

ears of Silver Queen corn and you have this

delectable dish.

6 green onions, thinly sliced

2 tablespoons of butter

1 cup of creamed corn, cooked

½ cup of sour cream

1 teaspoon of Old Bay

½ pound of crabmeat

French bread, two inch thick slices

Olive Oil

Saute the onions with the corn until they are

transparent and add the sour cream and seasonings.

Stir the crabmeat into the mixture and cook for five

minutes. Dip slices of the French bread into the oil and

toast lightly. Spead generously with the crab mixture

and return to the broiler until lightly brown.