Recipes
Crab Toast
25 minutes Preparation time
15 minutes Cooking time
20 Serves
Ingredients
1 day old loaf sourdough bread
80 g butter
30 baby heirloom tomatoes, halved
1 tablespoon olive oil
4 sprigs thyme
Sea Salt to taste
Freshly ground white pepper to taste
3 teaspoons finely grated lemon zest
4 egg whites
250 g fresh crab meat
35 g white sesame seeds
2 tablespoons olive oil
Garnish
Baby basil leaves, picked
Olive oil for drizzle
Miele Accessories
Method
- Pre-heat oven on Fan Grill at 225°C.
- Remove the crust completely from the bread and slice the bread 2 cm thick.
- Spread the bread with butter and toast on shelf position 5 until the butter just melts, approximately 2-3 minutes. Tear toast into bite size pieces.
- Place whole tomatoes on a baking paper lined universal tray and season with olive oil, thyme, salt, pepper and 1 teaspoon lemon zest. Place on shelf position 4 and cook for 4 minutes.
- In a medium size bowl, lightly beat the egg white.
- Place the sesame seeds in another medium size bowl. Season the crabmeat with salt and remaining lemon zest.
- Brush each piece of toast with egg white and lay on a baking paper lined tray. Spread 1 teaspoon of crab meat onto each piece of toast.
- Brush with egg white again and then dip into the sesame seeds. Place on a lined baking tray and refrigerate for 5 minutes.
To Serve
- Heat olive oil in a large frying on medium-high heat, Induction setting 7-8 until just hot enough to make a sizzle when a crust of bread in placed in the pan.
- Place the crab toasts, crab side down in the hot oil and cook for 2 minutes. Turnover and cook for a further minute on the base side.
- Garnish with tomato, basil leaf, drizzle of olive oil and serve immediately.
Applicance Functions
Shannon Bennett
Shannon Bennett is a Melbourne-born chef, restaurateur, television personality and cookbook author. Best known as the founder and former owner of Vue de monde (Vue Group), which he sold in 2017, Bennett now resides in Byron Bay where he founded The Belongil — a multi-venue dining destination comprising Belongil Bistro, fine dining restaurant Feu, The Belongil Kiosk, and the hidden members’ bar Blind Tiger. Feu was recognised in Condé Nast’s Hot 50 as one of the world’s top new restaurants. Beyond hospitality, Bennett is passionate about the intersection of technology and dining, and has founded several successful ventures including Culinary Wonderland and OntheMonee.