Shrimp and Crab Toast

Name: Shrimp and Crab Toast
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 20 servings
Cuisine: American
Ingredients: 1 lb raw shrimp, peeled, deveined, and chopped; 12 oz imitation crab meat, chopped; 1/2 cup green onions, sliced; 1 large egg white; 1/2 cup mayonnaise; 1 tsp granulated sugar; garlic salt, to taste; ground black pepper, to taste; 1 loaf baguette; paprika, for sprinkling

Shrimp and Crab Toast is a creamy seafood appetizer made with chopped shrimp, imitation crab, and green onions spread on baguette slices and baked until golden and bubbly. It's a no-fuss party dish that comes together in under 20 minutes.

🌍American 🏷️Shrimp toast 🏷️Crab toast 🏷️Seafood appetizer 🏷️Crostini Party food

🏷️

🏷️Game-day

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TikTok

Total

25 min

Servings

20

Difficulty

Easy

Est. Cost

$20–$33

Recipe Source

View original recipe

From TikTok

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TikTok

Ingredients

1 lb raw shrimp, peeled, deveined, and chopped
12 oz imitation crab meat, chopped
1/2 cup green onions, sliced
1 large egg white
1/2 cup mayonnaise
1 tsp granulated sugar
garlic salt, to taste
ground black pepper, to taste
1 loaf baguette
paprika, for sprinklingoptional

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Instructions

1
In a large mixing bowl, combine the chopped shrimp, imitation crab meat, sliced green onions, egg white, mayonnaise, and sugar.
2
Season the mixture with garlic salt and ground black pepper to your taste.
3
Mix everything together until well combined.
4
Slice the baguette into 1/2-inch thick rounds.
5
Spoon a generous amount of the shrimp and crab mixture onto each slice of baguette.
6
Arrange the toasts on a wire rack set over a baking sheet.
7
Lightly sprinkle the tops with paprika for color.
8
Bake in a preheated oven at 400°F (200°C) for 10-15 minutes, or until the topping is bubbly and golden brown.
9
Remove from the oven and let cool slightly before serving.

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Tips & Notes

Pro tips

Chop the shrimp and crab into small, even pieces so the mixture spreads smoothly and holds together on the toast.
Don't overstuff each slice—a generous dollop (about 2 tablespoons) prevents topping from sliding off during baking.
Slice the baguette at a slight angle to create larger, more stable surfaces for the topping.
Watch the edges closely in the last 2 minutes; paprika can brown quickly and burn if left too long.

Substitutions

imitation crab → lump crab meat or cooked bay shrimp (adjusts flavor profile but keeps texture similar)
mayonnaise → Greek yogurt mixed with a pinch of Dijon mustard (reduces richness, adds tang)
egg white → 1 tablespoon cornstarch mixed with 1 tablespoon water (alternative binder if eggs unavailable)
baguette → sourdough slices, whole grain bread, or toasted crackers (changes bread flavor and texture)

Storage & make-ahead

Store cooled toasts in an airtight container in the refrigerator for up to 2 days; reheat in a 350°F oven for 3–4 minutes until warmed through.

Common Questions

Can I make this ahead of time?

Yes. Assemble the toasts on a baking sheet, cover with plastic wrap, and refrigerate up to 4 hours before baking. Add 2–3 minutes to bake time if baking from cold.