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Crab, Corn and Mozzarella Toasts

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“This simple and stylish canapé brings together the sweet flavours of crab and corn with sumptuous stretch mozzarella. Serve these toasts family-style at your next summer get-together to impress your guests.”
16 toasts

Ingredients Nutrition

  • 1 corn, cob husks and silks removed
  • 1 cup cooked crab meat, drained and squeezed dry (fresh, canned or frozen)
  • 13 cup mayonnaise
  • 13 cup red pepper, finely chopped
  • 3 tablespoons fresh chives, chopped and divided
  • 2 teaspoons lemon juice
  • 1 12 teaspoons Old Bay Seasoning
  • 1 teaspoon lemon zest, finely grated
  • 14 teaspoon Worcestershire sauce
  • salt and pepper
  • 2 cups saputo mozzarellissima shredded cheese, divided
  • 8 slices white bread


  1. Boil corn in salted water for 5 minutes, or until tender. Drain well and cool. Using a sharp knife, remove corn kernels from the cob.
  2. Toss crab with corn kernels, mayonnaise, red pepper, 2 tbsp (30 ml) chives, lemon juice, Old Bay seasoning, lemon zest, Worcestershire sauce, salt and pepper until combined. Stir in half of the Mozzarellissima.
  3. Cut each slice of bread into 4 triangles. Place on foil lined baking sheet and broil each side for 1 to 2 minutes, or until lightly toasted. Top each toast triangle with crab mixture and sprinkle with remaining mozzarella cheese. Broil until cheese melts. Garnish with remaining chives before serving.
  4. Tip: Add a dash of Louisiana style hot sauce to the crab mixture for a spicy kick.
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