Mini Blue Crab Salad Tartines
Description
Mini Blue Crab Salad Tartines recipe
Lump crab tossed in lemon-dill yogurt, piled on crispbread or cucumber rounds. Top with microgreens or shaved fennel for extra flair.
Ingredients
- 8 oz lump blue crab meat (drained and picked through for shells)
- ⅓ cup plain Greek yogurt or Skyr
- 1 tbsp mayonnaise (optional, for extra creaminess)
- 1 tbsp fresh dill, finely chopped
- 1 tsp Dijon mustard
- 1 tsp lemon zest
- 1 tbsp lemon juice
- Salt and freshly ground pepper, to taste
- 1 Optional: tsp capers, minced
- Crispbread (like rye crackers, sourdough crisps, or Nordic knäckebröd)
- OR
- Thick cucumber rounds, cut ½-inch thick
- Microgreens (arugula, radish, or dill sprigs)
- Shaved fennel or pickled red onion
- Drizzle of olive oil or a crack of pepper
For the Crab Salad
For the Base
For Garnish
Instructions
- 1 In a medium bowl, gently fold together the crab meat, yogurt, dill, Dijon, lemon zest, juice, and a pinch of salt and pepper. Taste and adjust seasoning.Prep the Base
- 2
If using crispbread: break into bite-size pieces or leave whole for larger servings.- 3
If using cucumber: pat slices dry to prevent slipping.Assemble- 4
Spoon a generous dollop of crab salad onto each crispbread or cucumber round.Garnish- 5
Top each tartine with microgreens or a few shavings of fennel. Optional: add a light drizzle of olive oil or squeeze of lemon.NoteTips & Variations
- Add a pinch of smoked paprika or Old Bay for a Maryland flair
- Swap dill for tarragon or chives for a twist
- Make ahead: prep the salad a few hours in advance and chill (assemble just before serving)
- Serve alongside a cool glass of dry rosé or elderflower spritz
Abby PhillipsFoodie + Boy Mom - 2
Make the Crab Salad