I’ve said it before and I’ll say it again – sometimes shopping is the most important part of cooking. Sometimes all you gotta do is buy the good stuff, give it just a little bit of love and then sit back and enjoy it.
Take this Jumbo Lump Crab Toast for example – or, more accurately, this deconstructed Jumbo Lump Crab Toast. Nothing could be more deliciously simple. Nothing could be more maximum taste, minimum toil.
Sweet, snowy white crab, a tangy horseradish mustard sauce and crispy slices of toasted baguette all kissed with a touch of olive oil and a squeeze of fresh lemon.
Sexy, right? I thought so. That’s why I whipped this up as a starter on Valentine’s day. Seafood and champagne – works wonders on the wife every time.
So go on my friends. Slather that crispy toast with that creamy mustard sauce, top with a couple of pristine nuggets of jumbo lump crab, spritz with a little lemon and pair with a nice glass of bubbles…
Hello date night.
Jumbo Lump Crab Toast
- 8 oz jumbo lump crab
- 10 baguette slices
- ¼ cup mayo
- 1 tbsp sour cream
- 2 tbsp dijon mustard
- 1 tsp tabasco
- Lemon wedges
- Preheat oven to 400F
- Open the crab and pick over. Make sure there are no errant pieces of shell. It should be fresh and sweet and clean. Refrigerate.
- Drizzle the baguette slices with a touch of olive oil and a pinch of salt and toast in oven. Let cool.
- Meanwhile make the mustard sauce. Mix the mayo, sour cream, mustard and tabasco along with a little salt and pepper and stir well to combine. Refrigerate.
- Spread a little mustard sauce on a toasted baguette slice, top with crab, drizzle with lemon. Enjoy.