Spanish Crab Toast

The first time I had this crab toast, it made me very, very, very, very happy. It was so hot outside. A big pitcher of sangria was in the process of cooling me down. And then this crab toast shows up at the table. It was garlicky, bright, fresh, and satisfying. Every few months, I have an irresistible urge to make it at home along with a pitcher of sangria. It's simple and easily made ahead for entertaining later. 

INGREDIENTS

1 lb lump crabmeat
3 tbsp extra-virgin olive oil
1 tsp sea salt
1/2 tsp freshly-ground black pepper
1/2 tsp paprika
Zest + juice of one lemon
1/4 cup fresh chives, chopped + more for garnish
1/2 tsp fresh thyme leaves
1 12-oz jar of roasted piquillo peppers or about 12 peppers
3-5 garlic cloves
1/2 tsp sea salt
3/4 cup mayonnaise
1 baguette

METHOD

1. Drain the crabmeat and sift through it to pick out any pieces of shell. In a medium bowl, add the crabmeat, olive oil, 1 tsp. sea salt, paprika, black pepper, lemon zest, lemon juice, chives, and thyme. Stir to combine. 

2. Drain, rinse, and dry the piquillo peppers. Stuff each pepper with enough crabmeat to fill each pepper loosely. If you're making ahead, you can set the stuffed peppers upright in a bowl and cover with plastic overnight. 

3. In a mortar and pestle, crush 3-5 garlic cloves (depending on your garlic tolerance and the size of the garlic cloves - I usually use 3 large cloves) with salt until it forms a paste. Add the mayonnaise and stir to combine. If making ahead, you can also keep this in a bowl, covered overnight. If you don't have a mortar and pestle, grate the garlic into a bowl and just stir in the salt and mayonnaise. 

4. Slice the baguette into twelve 1/2-inch slices, or slice an equal number of bread slices for the number of stuffed peppers you have prepared. Toast the slices in a toaster oven until golden brown or, if using your regular oven, place sliced bread on a sheet pan and bake at 400 degrees for about 10 minutes. 

To assemble: Spread about one tablespoon of garlic spread onto each piece of toasted bread. Place one stuffed pepper on top and garnish with a bit of chopped chive.