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 chili sauce
  • 1 teaspoon lemon juice
  • Cracked pepper
  • spring onion to garnish

cook’s note

*If the bread is doughy, be generous when drizzling the olive oil
*If the only crab meat available is preserved in vinegar, simply wash under cold running water and drain.
*Use good quality mayonnaise here 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 cheese

Step 2
Mix the crabmeat, horseradish, mayonnaise, chili 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

And if you love hors-d’oeuvres, these are must-try:

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

Sahtan – Enjoy In Good Health