Rye Bread Toasts with Crab Salad
Sandwiches • French
Description
Rye bread toasts topped with a delicious crab salad.
Ingredients
- Crab sticks in brine 15 oz
- Sugar 1 tablespoon
- Worcestershire Sauce 1 tablespoon
- Whole egg 4 pieces
- Dijon Mustard 1 tablespoon
- Vegetable Oil 5 fl oz
- Lemon 1 piece
- Passata Tomato Sauce 1 tablespoon
- Arugula 5 oz
- Shallot 4 heads
- Salt to taste
- Toasts 8 pieces
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Remove the crab sticks from the jar of brine and rinse them.
Step 2
In a deep bowl, whisk together the mustard, egg yolks, and a pinch of salt.
Step 3
Slowly drizzle the vegetable oil into the mixture of egg yolks and mustard while continuously whisking until the mixture turns into mayonnaise.
Step 4
Add Worcestershire sauce, lemon juice, a spoonful of tomato paste, ground black pepper, sugar, and lightly whisk the mayonnaise until all ingredients are well combined. Mix the mayonnaise with the crab meat, finely chopped onion, and arugula leaves. Spread the mixture over rye toasts and serve.
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