TOSTA DE CANGREJO
Marinated crab meat served on toasted sourdough, 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
- Sourdough slice - 1/2 inch thick- 1 ea
- 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
procedure
- Drizzle the extra virgin olive oil on both sides of the sour dough bread and toast on the planch until golden brown on each side
- Place toasted sourdough on a cutting board and spread the citrus aioli coast to coast
- Evenly spread the pickled fennel over the citrus aioli
- Top with the marinated crab and then cut diagonally into two pieces.
- Carefully place both pieces on the plate
- Garnish with pimenton, maldon and dill sprigs on the crabmeat
critical control points
PACKAGING
Plateware