Spicy Crab Toast From Justin Ernsberger Recipes

ARTICHOKE AND CRAB TOASTS

Steps:

• Preheat oven to 375F degrees.
• Chop artichokes.
• Combine arichokes with crab, mayonnaise, onions, and cheese.
• Split each English muffin in half, and spread the mixture on the cut side of the split muffins.
• Cut each of the muffin halves into quarters; arrange the muffin triangles on a baking sheet.
• Bake for 12 minutes, or until golden brown.
• Serve hot.
• (The flavor is good at room temp, also.).

TOASTY CRAB APPETIZERS

Steps:

• Remove cartilage from cooked crabmeat.
• Combine mayonnaise, mustard, lemon juice and crabmeat.
• Toast bread, then cut off the crusts.
• Spread crabmeat mixture on each slice of toast.
• Combine cheese and crumbs.
• Sprinkle cheese mixture on top of crabmeat.
• Cut slices into 6 pieces, each.
• Place on a broiler pan 3" from heat.
• Broil for 2 minutes until brown.

SPICY FRENCH TOAST (BOMBAY TOAST)

Steps:

• heat a saute pan on the stove with the oil on medium.
• Whisk together the milk, salt, green chili, egg (or whites), and turmeric in a large shallow bowl.
• Dip the bread into the mixture. submerge both pieces of bread in at once and flip over once coated. Then, let sit in bowl to soak up all the egg.
• Gently transfer the soaked bread to the heated saute pan and take the bowl to the sink. Wash your hands with soap and get out a turner.
• Once you can smell the bread and it is golden brown, turn it over and brown the other side.
• Only for optional: Move the bread to a plate and add the other half teaspoon of oil.
• Add the garlic, chili, turmeric, and onions. (or other veggies).
• saute until the onion is softened and is translucent, but not browned.
• Turn of stove and top the hot bombay toast with the onions.
• This makes a healthy, tasty, and filling breakfast with some fruit.

CRAB TOAST

Steps:

• In a small sauce pot, brown the butter over medium heat, swirling the pot, until the butter is caramel-colored and has a nutty fragrance, about 5 minutes. Transfer to a bowl, scraping up all the milk solids from the bottom and sides of the pot while the butter is still hot, and let cool to room temperature.
• Place the egg and egg yolk, 2 tablespoons lemon juice, a healthy pinch of salt and 1 tablespoon cold water in the bowl of a food processor. With the processor running, slowly drizzle in the grapeseed oil. Once all the oil has been added, the mayonnaise should be loose yet emulsified. While the processor is still running, slowly drizzle in the brown butter and any toasted milk solids. Season to taste with salt and set aside.
• For the crab salad, gently and quickly mix crab meat, olive oil, chives, crème fraîche and remaining 1 teaspoon lemon juice together in a bowl. Season to taste with salt.
• Schmear each piece of toasted bread with the brown butter mayonnaise evenly - as we like to say, "wall to wall." Divide the crab mixture among the slices, piling it evenly on top.