Jill Donenfeld stops by with a hot appetizer recipe!


  • 1/2 cup silken tofu
  • 3 Tablespoons white miso
  • 1 Tablespoon freshly squeezed lemon juice
  • 2 Tablespoons sherry vinegar (or malt vinegar if that’s lying around)
  • 1/2 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/4 teaspoon cayenne
  • 1/2 teaspoon freshly ground black pepper
  • 1 8-ounce can jumbo lump crab
  • 1/4 cup sour cream
  • 2 Tablespoons finely chopped fresh chives
  • Olive oil
  • 1 loaf miche bread or baguette, cut into 15 to 20 1/2-inch-thick slices


  1. Preheat the oven to 375 ̊F and line a baking sheet with parchment paper.
  1. With an immersion blender or a food processor, puree the tofu, miso, lemon juice, vinegar, garlic powder, onion powder, cayenne, and pepper until smooth.
  1. Transfer to a small bowl and fold in the crab, sour cream, and chives.
  1. Pour 1/4 inch of oil into a shallow dish and soak the bread in the oil, coating both sides.
  1. Evenly heap 2 to 3 tablespoons of the crab mixture onto each slice of bread and lay the slices on the prepared baking sheet. Bake for 12 to 14 minutes, until a little browned. Serve hot.

Chef Jill Donenfeld Cooks - Home & Family

Return to Episode Guide >>

From Better on Toast by Jill Donenfeld. Copyright © 2015 by Jill A. Donenfeld. Reprinted by permission of William Morrow, an imprint of HarperCollins Publishers.

For more information on Jill Donenfeld, go to:

Get more great recipes and crafts by visiting us on Pinterest at and follow "Home & Family" on Twitter @homeandfamilytv and Facebook. Plus, check out our YouTube channel for backstage videos. ________________________________