Blending the richness of cream cheese and Kewpie mayo creates a melt-in-your-mouth experience. Crispy baked toast topped with a savory mountain of herb-packed surimi is the ultimate low-effort, high-reward appetizer that tastes like total indulgence.
A Familiar Classic, Reimagined
We all grew up with some version of cheesy bread, but this recipe takes those nostalgic flavors and gives them a serious promotion. By swapping standard mayo for the rich, egg-yolk goodness of Kewpie and adding a garden’s worth of fresh aromatics, I’ve turned a simple snack into an elevated plate.
While traditional crab toast is typically fried (shallow fried), I’m making it a bit healthier by baking it. The magic happens in the oven where the freshly shredded cheese creates a golden, bubbly crust that contrasts perfectly with the soft, savory surimi. It’s familiar enough to be comforting yet elevated to serve at your next gathering.
TKW Family Love
I had everything on hand except the kewpie mayo to make this. Since I’ve been wanting to try the mayo this recipe made sense to buy some to try it out.
Lori! These crab toasts are so incredible! So filling of flavor and easy! It feels so indulgent yet came together in minutes!
This was perfect for Lent. And yeah, that kewpie mayo is worth it!
Crispy Baked Crab Toast Ingredients
With how diverse grocery stores are these days, you should be able to find all of the ingredients there (referring to the Kewpie Mayo).
- Cream Cheese
- Surimi Flake (imitation crab)
- Onions: shallots, chives, and green onions
- Garlic Cloves
- Cheese: freshly shredded mozzarella and white cheddar
- Seasonings: kosher salt, black pepper, and optional red pepper flakes
- Bread for toast
Chef Lori’s Tip About How to Shred Surimi
There are 2 types of surimi you’ll find in the store – “Flake style” and “Leg style”. For this recipe, go with the Flake Style. It breaks down easily into the cream cheese when you shred it.
- Hold one end of the surimi, insert a fork into the meat, and drag it down the length of the surimi to create long shreds.
How to Make Surimi Crab Toast
The key is to make sure the cream cheese is super soft so it mixes smoothly.
- While the oven is preheating, make the crab mixture. To a bowl, mix the softened cream cheese and the Kewpie mayo until blended.
- Add the shallots, green onions, chives, garlic, salt, and pepper, and mix until combined.
- Shred the surimi and, if desired, chop the strips into small pieces, then carefully mix them in.
- Add half of the cheeses, mix, then add the rest, mixing until fully combined. Give it a taste and, if desired, add the red pepper flakes to give just a hint of heat.
- Spread an even layer of the crab mixture on each slice of bread. The rule of thumb is to make the mixture 1/2-3/4 of the bread’s thickness. For example, if it’s a baguette slice, you’d put on about 2 Tablespoons full.
- Place on a sheet pan and bake for ~20-25 minutes or until the bread is toasted and the cheese has bubbled and started to brown.
- Remove from the oven and immediately transfer the toast to a cooling rack for a minute to prevent the toast from getting soggy.
- Depending on the size, cut and serve immediately.
Baked Cheesy Crab Toast FAQs
- Can I make the crab spread ahead of time? Absolutely! Mix the topping up to 24 hours in advance and keep it chilled (and covered) until you’re ready to make your toast.
- What’s the difference between Kewpie mayo & regular mayo? I have a section below that describes this in detail. Trust me, you’re going to want the Kewpie mayo for this recipe!
- What bread works best? A sturdy sourdough or a French baguette holds up best under the creamy topping.
- Can I use real crab? Yep. Just ensure that it’s well-drained and patted super dry so the toast doesn’t get soggy.
- Why do you use 3 different types of onions? It’s all about depth! Shallots provide a mellow, gourmet sweetness. Green onions give you that classic “savory snack” punch, while chives add a bright, peppery finish to keep the rich cream cheese and mayo light.
- What is surimi? It’s a Japanese ingredient made by grinding up mild white fish (like Alaskan pollock) into a thick paste. The paste is then seasoned, cooked, and shaped to mimic the texture and flavor of shellfish.
- Can I use regular mayo? Yes, you can, but you’ll be missing out on the secret sauce that makes this truly addictive and elevated. I would advise adding just a pinch of sugar and a teensy squeeze of lemon.
Why You’ll Love This Recipe
There’s something about the way the oniony bite cuts through that rich, fatty Kewpie mayo that just works. It’s the kind of snack that starts as a “party appetizer” and quickly turns into your entire dinner because the profile is just that addictive
- ONION TRIFECTA: Shallots provide a mellow, gourmet sweetness. Green onions give you that classic “savory snack” punch, while chives add a bright, peppery finish to keep the rich cream cheese and mayo light.
- KEWPIE ADVANTAGE: If you know, you know. Using Japanese mayo adds an extra hit of egg-yolk richness and umami that standard mayo can’t compete with.
- HIGH-END VIBES ON A BUDGET: Let’s be real – jumbo lump crab is expensive! Surimi gives you that sweet, meaty seafood fix without the “market price” guilt. And when it’s folded into that herb-heavy cream cheese, it tastes purely luxurious!
- ULTIMATE TEXTURE CONTRAST: You get the pillow, creamy seafood topped with a bubble, golden-crust – all sitting on a base of perfectly toasted bread.
- ZERO STRESS: You do five minutes of chopping, a quick stir, and the oven does the heavy lifting. It’s the perfect recipe for when you want to impress people but actually want to spend your time hanging out with them instead of hovering over a stove!
Recipe Substitutions and Elevated Additions
- Surimi: If you can’t find this in the store, canned lump crab meat is the direct professional pivot – just squeeze every drop of liquid out first so the toast stays crunchy. Cooked chopped shrimp or canned baby clams (drained well) work too.
- Bread: Sourdough and French baguette cut into coins make for the perfect appetizer, while a single thick-cut piece of crusty bread works for lunch.
- Cheese: Monterey Jack, Gruyère, or any freshly shredded, melty cheese works.
- Heat: You can add more or fewer red pepper flakes.
- More Umami: A 1/2 teaspoon of Furikake leans into Kewpie mayo‘s Japanese roots, making the flavor profile more intentional.
- Finishing Sauce: Top with Sweet Thai Chili sauce, sriracha, or honey garlic sauce.
What Exactly is Kewpie Mayo?
As someone who is NOT a mayo fan, Kewpie mayo is seriously awesome!
- THE YOLK FACTOR: Regular American Mayo uses whole eggs. Kewpie uses only egg yolks, which gives it a much richer, custard-like texture and a deep yellow color. It’s significantly creamier and feels more like a luxury sauce than a condiment.
- VINEGAR PROFILE: While standard mayo usually uses distilled white vinegar, Kewpie uses a blend of rice and apple cider vinegar. This gives it a slightly sweeter, tangier “twang” that brightens up the surimi and the heavy cream cheese.
- UMAMI PUNCH: Kewpie contains a small amount of MSG (or “yeast extract” in some versions), which provides that savory, “can’t-stop-eating-this” umami flavor. It’s what makes that garlic and the trio of onions in the recipe really pop. Per the US FDA, the addition of MSG is “generally recognized as safe”.
Other Ways to Make Cheesy Crab Toast
Air Fryer:
Depending on the size of your air fryer and the bread, you may need to cut the bread in half first to fit.
The Ultimate Umami Crunch: Creamy Garlic & Herb Crab Toast
Looking for the ultimate easy appetizer? This Creamy Garlic & Herb Crab Toast is the perfect 25-minute snack! 🦀✨ Made with rich Kewpie mayo, surimi, fresh chives, and melted cheese on crispy sourdough. It’s an elevated, restaurant-quality recipe that’s surprisingly budget-friendly. Perfect for game day, brunch, or a quick savory snack!
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12
- Category: Appetizer
- Method: air fryer, oven
Ingredients
- 8 ounces cream cheese, very soft
- 1/2 cup Kewpie mayo
- 3 green onions, chopped
- 2 large shallots, minced
- 2 Tablespoons chives, minced
- 3 large garlic cloves, minced
- 3/4 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 1 pound Surimi, flake style
- 1/2 cup freshly shredded white cheddar
- 1/2 cup freshly shredded mozzarella
- 1/2 teaspoon red pepper flakes *optional
- 2 French baguettes or 8–10 large slices of crusty bread
Instructions
- Preheat the oven to 400°F (204°C).
- To a bowl, mix the softened cream cheese and the Kewpie mayo until blended.
- Add the shallots, green onions, chives, garlic, salt, and pepper, and mix until combined.
- Shred the surimi and, if desired, chop the strips into small pieces, then carefully mix them in. Add half of the cheeses, mix, then add the rest, mixing until fully combined. Give it a taste and, if desired, add the red pepper flakes to give just a hint of heat.
- Spread an even layer of the crab mixture on each slice of bread. The rule of thumb is that you want the mixture to be 1/2-3/4 of the bread’s thickness. For example, if it’s a baguette slice, you’d put on about 2 Tablespoons full.
- Place the bread on the sheet pan and bake for ~20-25 minutes or until the bread is toasted and the cheese has bubbled and started to brown.
- Remove from the oven and immediately transfer the toast to a cooling rack for a minute to prevent the toast from getting soggy.
- Depending on the size, cut and serve immediately.
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