Crab Toast

This recipe comes from my new favorite chef, Gabrielle Hamilton and the NYT: https://cooking.nytimes.com/recipes/1021016-crab-toast?action=click&module=RecipeBox&pgType=recipebox-page&region=all&rank=3

 

 

 

 

 

Ingredients

• ½ cup unsalted butter (1 stick)
• 1 whole egg plus 1 egg yolk
• 2 tablespoons plus 1 teaspoon fresh lemon juice
• Kosher salt
• ½ cup grapeseed oil
• 12 ounces crab meat
• 4 teaspoons extra-virgin olive oil
• 2 teaspoons finely minced chives
• 1 teaspoon crème fraîche, sour cream, heavy cream or half-and-half
• 4 to 6 slices pane Francese, black pumpernickel or other rustic bread, toasted on both sides 

Preparation

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, crème fraîche 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.