Crab Soldiers

Crab Soldiers

Crab Soldiers 1903 1260 Rouba Shahin Middle Eastern Cooking

Easy crab soldiers are a great party food. This simple recipe of thick slices of sourdough topped with a creamy crab mixture can be your next New Year’s starter or the perfect finger food for your Easter feast.

crab soldiers served by Rouba shahin


  • 10 slices of sourdough or baguette bread (2½ -3 cm thick) crust removed
  • 200 grams of white crabmeat
  • olive oil
  • 1½ tablespoon horseradish
  • ¼ cup Kewpie mayonnaise
  • 1½ tablespoon hot chilli sauce
  • 1 teaspoon lemon juice
  • cracked pepper
  • spring onion to garnish

Notes from Rouba

  • If the bread is doughy, be generous when drizzling the olive oil.
  • If the only crab meat available is preserved in vinegar, simply wash it under cold running water and drain.
  • Use good quality mayonnaise – for this recipe, I’m suggesting kewpie.


Step 1.
Drizzle the bread with olive oil. Toast or griddle the sourdough on both sides.

toasting bread for the anchovy soldiers

Once golden, grate parmesan cheese on one side of the bread.

bread being toasted with grated parmesan cheeseStep 2.
Mix the crabmeat, horseradish, mayonnaise, chilli sauce, and lemon juice. Spoon the mixture onto the toasted bread, then top each with spring onion. Season with cracked pepper and a drizzle of olive oil.

Serve while the sourdough is still crisp.

crab soldiers served on black marble board

If you love hors-d’oeuvres, these are a must-try:

Hummus bruschetta
 Mini Za’atar Man-oushi
 Lamb Tartar – Herbed kibbeh Nayeeh
 Anchovy soldiers

Sahtan – Enjoy In Good Health