a recipe for flavorful white bread with crisp, crunchy crusts.
| Prep Time: | 35 mins |
| Cook Time: | 15 mins |
| Total Time: | 50 mins |
| Servings: | 8 |
Ingredients
- 1 pound fresh shrimp, peeled, deveined and finely minced
- ½ medium yellow onion, minced
- ½ cup finely chopped water chestnuts (Optional)
- ½ cup finely chopped celery (Optional)
- 1 green onion, finely chopped
- ½ cup cooked crabmeat
- 1 large egg, beaten
- 1 ½ tablespoons chopped fresh parsley
- 1 teaspoon sesame oil
- 1 teaspoon minced garlic
- 5 drops soy sauce
- salt and ground black pepper to taste
- ¼ cup soy sauce
- 3 tablespoons chopped fresh parsley
- 1 tablespoon water
- 1 teaspoon sesame oil
- 1 teaspoon white sugar
- ¼ teaspoon garlic powder, or to taste
- 2 cups oil for frying
- 8 thick slices white bread
Instructions
- Gather all ingredients.
- Dotdash Meredith Food Studios
- Make the shrimp paste: Mix shrimp, onion, water chestnuts, celery, and green onion together in a mixing bowl. Stir in crabmeat, egg, parsley, sesame oil, garlic, soy sauce, salt, and pepper.
- Dotdash Meredith Food Studios
- Dotdash Meredith Food Studios
- Make the dipping sauce: Whisk soy sauce, parsley, water, sesame oil, sugar, and garlic powder together in a small bowl.
- Dotdash Meredith Food Studios
- Make the toast: Heat 1/2 inch oil in a large, heavy skillet over medium heat.
- Spread each slice bread with a thick layer of shrimp paste, pressing gently so it sticks to bread.
- Dotdash Meredith Food Studios
- Working in batches, fry bread, paste-side down, in hot oil until golden and shrimp is pink, 2 to 3 minutes. Flip carefully and cook until bread is golden brown, about 1 minute. Drain on paper towels.
- Dotdash Meredith Food Studios
- Dotdash Meredith Food Studios
- Slice shrimp toasts diagonally and serve with dipping sauce.
- Dotdash Meredith Food Studios
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
Reviews
This is such a good recipe. I love it.
Looks great, but I haven’t tried it yet because I have a question: Is the Shrimp Mixture placed only between one slice of bread, then fried on both sides? Or The mixture sandwiched between two slices of bread, then fried? Thanks,
My tweaks: Texas toast bread, used -cooked shrimp, no yellow onion–a lot more scallions. 3 anchovy fillets, 1-2 T ginger, no cilantro ( I don’t like,) more soy sauce (I only use Tamari,) more garlic, 2-3 T paprika. Pureed the mix. Found I had to add another egg (2 total,) and use a spatula to gently press down on the plain side tops while frying the pate-side and for considerably longer–if not, the pate would fall off during the flip. Mine wound up a darker color but weren’t overcooked at all. The fresh REAL crabmeat was a $tretch, but I didn’t want to compromise. To cook the crabmeat, I sauteed in 1 T butter. I actually made the pate the night before and stored covered in the fridge. Didn’t get around to the cooking part, so one hour wound up being 24 hours and it didn’t hurt a thing. IMO, the sauce recipe seemed more like watered-down soy sauce. To the water, I added some chicken bouillon. I wound up about double the volume, too. My sauce ingredients were more or less intuitively-measured: sesame oil, Tamari, between 1 and 2 T sugar, one hefty T ginger, garlic, 2 T fresh lemon juice, around 3-4 T chopped parsley, coarse black pepper, 2 T Worcestershire sauce (–yes, and it was perfect!), 3-4 scallions and slightly under 1/4 cup of mayo. Made a good, sweet dipping sauce with enhanced substance and more worthy of such deliciously tasty triangles. Hope you
Great recipe! The only thing is that, I only put in green onions, trimmed the crust off the bread and used two eggs.
Too many unneeded ingredients.
I made a batch of this mixture 3 days ago and have eaten them twice a day ever since :> Now im going to have to mix some more up LOL. I didnt have the water chestnuts or celery so i used more green onion and they were AWSOME anyway! I highly recommend theese.
The toast looks like it has some kind of breading on it. What is that? I haven’t tried the recipe yet so can’t give a rating.
I’ve never made this with crab… but I did happen to have some King Crab knuckles in my freezer, so I tried it. I am at a loss to understand why people baked this rather than quick deep-fried it, because deep-frying made such a difference in flavor. To bake shrimp toast isn’t really shrimp toast at all. And eliminating all the essential fatty acids in one’s diet isn’t good for the body, especially the brain and nervous system. And people are still using margarine for the sake of “less fat” when it is the equivalent of plastic? It hasn’t lengthened anyone’s life in my profession, just made it more miserable.
I was really excited to try this recipe. Don’t know what went wrong, but we did not like this. Baked instead of fried, but I cannot imagine that would affect it SO much. Overall, t was very bland for us, and would not attempt again.
this was excellent, I fried the bread and mixture in olive oil and a little butter….melt in your mouth…
Very nice. A delicacy to be remembered.
Delicious! Had only king crab so I added a little mayo and grated cheddar to help bind it together. Put on butter brushed toasted french bread. Baked in the oven instead of frying. YUMM!
This was very popular at our playoff party. I only made a few changes, lightly toasted the bread before adding the shrimp so that it won’t get soggy, didn’t used the yellow onion, but increased the green onions and baked the toast for 5-7 minutes in a 350 degree oven instead of frying to cut down the fat. Add some red peper flakes for a little bit of heat.
I made this recipe for my husband & friends. It was delicious. We enjoy the shrimp toast with lemon wedges and the sauce with the recipe. Recommended.