Sponsored Content
Aug 22, 2012
Crab Toast
[sponsored] The crab toast is a wildly popular dish at Earth, inspired by a trip to Cape Cod that Chef Oringer made.
SERVES 4
For Crab Salad
INGREDIENTS
French cocktail sauce (See recipe below)
Traditional cocktail sauce (See recipe below)
Petite greens and garnishes—mint, dill, opal basil, cilantro, chives
2 tablespoons lemon juice
3 tablespoons Aioli
1 ripe avocado
1 loaf of country, crusty baguette
8oz of peekytoe crab meat
Salt and pepper to taste
INSTRUCTIONS
1. Cut 4 center-cut slices from your baguette. Trim the two long sides and dress with a little olive oil, salt and pepper. Grill both sides of the bread until toasty.
2. Put 2 ounces of your crab salad on each toast.
3. Dress the crab with both your French and traditional cocktail sauce.
4. Thinly slice your avocado and shingle it onto the crab meat. Make sure to lightly dress your avocado with olive oil, lemon salt and pepper.
5. Make a salad of petite greens (arugula works well), torn herbs and edible flowers to garnish.
For French Cocktail Sauce
INGREDIENTS
¼ teaspoon Tobasco
2 teaspoons Cognac
2 tablespoons Dijon Mustard
3 tablespoons ketchup
3 tablespoons Aioli
2 cups of sugar
2 cups of champagne vinegar
1 #10 can of riced San Marzano tomatoes
INSTRUCTIONS
1. Make a medium colored caramel with sugar over heat. Use enough water to make wet sand.
2. Add in champagne vinegar and San Marzano tomatoes. Cook down slowly until it reaches a ketchup consistency. Salt to taste.
3. Once cooled, add in your grated horseradish and a little lemon juice.
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