Dive into this crab toast recipe that is sure to change how you view cooking. You might not ever think to throw crab on toast, but it is essentially the same thing as dipping a cracker into some crab dip. Cooking and innovating is all about perspective. Knowing that whatever you pair crab with is going to delicious and creamy is the first step. Then, look for a way to make it elevated from beyond how you normally eat it. This perspective can transfer into any dish you want to make.
4 appetizer servings
4 thick slices country sourdough or other rustic bread, ¾ cup jumbo lump crabmeat, shelled, ½ head fennel, shaved thin, 2 scallions, chopped, 1 tablespoon Italian flat leaf parsley, chiffonade, 1 tablespoon of chives, minced, 2-3 tablespoons homemade mayonnaise (or brand of choice), Sea salt and freshly ground black pepper, 2-3 teaspoons fresh lemon juice, Chile de arbol, Extra virgin olive oil
- Grill sourdough slices.
- While bread is grilling, place crab, fennel, scallion, herbs, and mayo in a bowl. Mix to combine and season to taste.
- Add lemon juice and taste again for seasoning. Split crab mixture between 2 pieces of sourdough, making sure to evenly cover each slice of bread. Sprinkle with chile de arbol and drizzle with extra virgin olive oil.
- from Chef Phillip McDonald of Bud & Alley's Pizza Bar of Seaside, Florida