I would always order shrimp toasts as an appetizer in Singaporean restaurants. They are really interesting (in a what the heck is in here and how did they get it so smooth and homogenous?) When going through my recipe box, I found this recipe for crab toasts; same principal.
Unfortunately, I could not find that dark cocktail rye bread at the market, so I purchased a loaf of light, seedless rye. I toasted the pieces, then cut into triangles with a serrated knife.
Another unfortunate is that I used canned crabmeat, as my market did not have crab legs. I was leery that the delicate crab would pick up a metallic taste. Those good eggs at Bumble Bee very smartly have the crab wrapped in paper then in the can so the crab never touches metal. The crab remained sweet and delicious tasting.
They are delicious! Sweet crab and a touch of tingle from the tabasco on top of crusty rye toast. The bonus is that this crab mix tastes as good cold as it did hot, so the rest will go with me as a crab dip for a Blackhawks party tomorrow.