Saturday, May 2, 2020

Crab Toast

When it comes to shellfish, I'm partial to both lobster and Alaskan King Crab. But put them in a head-to-head shoot out, crab wins out every time in my book. That incredibly sweet meat from the legs of the Alaskan King Crab is so fantastic, it's just not a contest.

Costco is my "go-to" for crab. They sell enormous crab legs at $24.99 per pound. The stuff you find at grocery stores is typically small, pencil-thin stuff that doesn't hold a candle to what you find at Costco. I was thrilled when I found this recipe in the New York Times last week, as it gave me a whole new way to serve up some crab.

While you could certainly make the recipe with lump crab meat, Alaskan King Crab makes these slices of toast really special. All you need is a single crab leg, providing the leg comes with the knuckle attached. This makes for a great summer dinner when you serve it with a salad on the side.

2 ounces unsalted butter (1/2 stick)
1 whole egg plus 1 yolk
2 tablespoons plus 1 teaspoon fresh lemon juice
1/2 cup grapeseed oil
12 ounces Alaskan King Crab meat
4 teaspoons extra virgin olive oil
2 teaspoons minced chives
1 teaspoon sour cream
4 slices black pumpernickel, toasted


    1. 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.
    2. 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.
    3. For the crab salad, gently and quickly mix crab meat, olive oil, chives, sour cream and remaining 1 teaspoon lemon juice together in a bowl. Season to taste with salt.
    4. 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.

    Wine pairing: Pinot Noir
    (If you're lucky, a Benza Pinot Noir from the Willamette Valley)

    Grogs and Goldie, 1956

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