Ingredients

• 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

Instructions

1. Preheat the oven to 375°F and line a baking sheet with parchment paper.
2. With an immersion blender or a food processor, puree the tofu, miso, lemon juice, vinegar, garlic powder, onion powder, cayenne, and pepper until smooth.
3. Transfer to a small bowl and fold in the crab, sour cream, and chives.
4. Pour 1/4 inch of oil into a shallow dish and soak the bread in the oil, coating both sides.
5. 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.