West Indies Crab Toast

Chef: Roscoe Hall | Writer: Catherine Jessee | Food Stylist: Lauren Sharp Gavin  |  Seafood: Crab

West Indies crab toast incorporates Buerre Monté, or "mounted butter", a stable, emulsified butter sauce. It’s often used to poach, finish, or baste dishes. For Roscoe Hall’s West Indies Toast, Buerre Monté highlights the natural tang of fresh crab. Glossy butter sauce evenly coats the meat to highlight its natural tang. Roscoe Hall recommends a spectrum of sweetness and spiciness for serving: kick the dish up a notch with fresh peaches and barbecue sauce or kimchi and pickles.

What you need


Texas Toast, thick-cut, buttered and seared on both sides

Fresh Crab

Beurre Monte

Fresh Squeezed Lemon

West Indies Spice Blend

Beurre Monte

4 Tbsp Water

1 Ib (4 Sticks) Unsalted Butter, cut into cubes (1 Tbsp ea.)

Flat leaf parsley or cilantro, thinly sliced scallions, kimchi, peaches, barbecue sauce, or pickles for serving.


Beurre Monté

Bring 4 tablespoons of water to a slow boil in a medium saucepan over medium heat.


Lower heat and gradually add butter 1 tablespoon at a time, whisking constantly, allowing butter to completely emulsify before adding more.


Once mixture is thick, smooth and emulsified, add 3 tablespoons of Spice Blend, and whisk to combine.


Reduce heat to very low to keep warm, stirring occasionally, until ready to use.

West Indies Crab Toast

In a large bowl, toss crab and spice blend. Add a squeeze of lemon. Adjust seasoning to taste.


Place toast on plate; spoon Beurre Monté over top. Add crab mixture and spoon with additional Beurre Monté. Sprinkle with additional spice blend to taste, and garnish with desired toppings. Serve immediately.

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