West Indies Crab Toast
Chef: Roscoe Hall | Writer: Catherine Jessee | Photographer: Wes Frazer | Food Stylist: Lauren Sharp Gavin | Seafood: Crab
What you need
- Ingredients
-
Texas Toast, thick-cut, buttered and seared on both sides
-
Fresh Crab
-
Beurre Monte
-
Fresh Squeezed Lemon
- Beurre Monte
-
4 Tbsp Water
-
1 Ib (4 Sticks) Unsalted Butter, cut into cubes (1 Tbsp ea.)
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Flat leaf parsley or cilantro, thinly sliced scallions, kimchi, peaches, barbecue sauce, or pickles for serving.
Steps
Beurre Monté
1.
Bring 4 tablespoons of water to a slow boil in a medium saucepan over medium heat.
2.
Lower heat and gradually add butter 1 tablespoon at a time, whisking constantly, allowing butter to completely emulsify before adding more.
3.
Once mixture is thick, smooth and emulsified, add 3 tablespoons of Spice Blend, and whisk to combine.
4.
Reduce heat to very low to keep warm, stirring occasionally, until ready to use.
West Indies Crab Toast
1.
In a large bowl, toss crab and spice blend. Add a squeeze of lemon. Adjust seasoning to taste.
2.
Place toast on plate; spoon Beurre Monté over top. Add crab mixture and spoon with additional Beurre Monté. Sprinkle with additional spice blend to taste, and garnish with desired toppings. Serve immediately.
Pairs well with
More Recipes
Chef Ogden's Spring Tide
West Indies Crab Salad
Chef Roscoe Hall's Deviled Crab Fritters
Winning ASCO Recipe: Butter Poached Redfish with New Potato and Blue Crab Salad
Below is the winning dish that took home the 1st Place prize at the Alabama Seafood Cook-Off. Redfish, its main ingredient, is commonly found in Alabama waters and is technically named Red Drum.
Alabama Seafood Terrarium
