RECIPE OF THE MONTH
Serves 20 - 25 guests
as an appetizer
• INGREDIENTS •
3 lbs. Dungeness Crab, picked and cleaned
1 loaf Crusty Boule (we like Sourdough), sliced
1 pt. Gochujang Aioli
1 C Sesame seeds, toasted
4 stalks Scallions, sliced thin
1 C Radish, shaved
1 C Apple, julienne
• Gochujang Aioli •
18 oz. Mayonnaise
1 oz. Gochujang
1 oz. Lime Juice
1/2 oz. Fish Sauce
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Spicy Crab Toast
Did someone say crab toast? We did! We did! As the edgiest crab toast we've ever conceived, a spicy aioli with gochujang gives this crab a Korean kick.
Making gochujang aioli
Mix gochujang into mayonnaise gently, making sure to combine.
Add fish sauce to combined.
Add lime juice and salt last, stirring just until aioli comes together.
Mixing the crab
Mix crab with 1 C of aioli to start and season with salt.
Add apples, toss well. Adjust seasoning as necessary.
Grill bread with EVOO, salt and pepper.
Assembling the toast
Heap crab mixture onto slices of toast.
Cut into bite sized pieces, shape of your choice, and place onto serving platter.
Garnish each toast with sesame seeds, radish and scallion.
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