- 2 tablespoons unsalted butter
- 4 slices white bread
- 2 tablespoons mayonnaise
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon chopped fresh, tarragon, plus more for garnish
- 2 teaspoons lemon zest
- Salt
- Freshly ground black pepper
- 8 ounces fresh lump crabmeat
- Place a rack in the middle of the oven and preheat to 425 degrees F.
- Melt the butter in a small saucepan over low heat.
- Using the top of a juice glass or a small biscuit cutter, cut two (2½-inch) rounds out of each slice of bread. Brush the rounds on both sides with the butter, and place on a baking sheet. Bake for about 2 minutes per side, or until lightly browned. Set the toasts aside to cool. (Toasts can be made ahead and cooled, then stored in an airtight container overnight)
- Stir the mayonnaise, lemon juice, chopped tarragon, and lemon zest together in a bowl, and season with salt and pepper to taste. Stir in the crabmeat, then season to taste with additional salt and pepper, if necessary.
- Pile about 1 tablespoon of salad onto each toast, and serve.
- Variations:
- Substitute 8 ounces cooked lobster meat, chopped into ½-inch pieces, for the crabmeat.
- Substitute fresh chives or finely chopped scallions for the tarragon.
- Substitute lime zest and juice for the lemon.
- Place the finished canapés on the side of a tossed salad, or on top of a bed of lightly dressed arugula and watercress.