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March, 2016 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.

Method

1

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.
  • Reserve.
2

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.
3

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.
  • Serve!