MINI TOSTA DE CANGREJO

Marinated crab meat served on toasted focaccia, citrus allioli, pickled fennel, dill

Server Description
Think crab cake but not mayo based, served chilled, and way better!! Crispy toasted sourdough with lightly marinated crab meat, sweet and sour pickled fennel, and tangy citrus aiolli
pronunciation
TOAST A – DAY – CAN GREY HO
runner description
Crab Toast
Line up notes
allergies
–
Egg
Gluten
–
Shellfish
–
ingredients
  • 1 slice of Foccacia, 1/2" thick each (cut into ​5 equal peices)
  • Extra virgin olive oil - 1 tsp
  • Citrus Aioli - 1 oz fl
  • Pickled Fennel - .5 oz wt
  • Marinated Crab - 2 oz wt
  • Dill Sprigs - 2 ea
  • Brava Pimenton Mix - Granish
  • Maldon - 1/4 tsp
sourcing
PREP recipe 1
Citrus Allioli
PREP recipe 2
Marinated Crab
PREP recipe 3
Pickled Fennel
PREP recipe 4
procedure
  • Drizzle the extra virgin olive oil on both sides of the bread and toast on the plancha until golden brown on each side
  • Place toasted Foccaccia on a cutting board and cut it into 5 pieces (1/2" x 2.5" each)
  • Spread the citrus aioli coast to coast on each piece of Focaccia
  • Evenly spread the pickled fennel over the citrus aioli
  • Top with the marinated crab
  • Garnish with pimentón, maldon salt, and 1 dill sprigs on the crabmeat
  • Carefully place on platter or board
critical control points

YILEDS: 5 mini tostas

PACKAGING
PLATEware
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