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Hot Miso Crab

3.1

(2)

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Image may contain Dish Food Meal Plant and Bread
Photo by John Von Pamer

This works as a fancy little passed hors d'oeuvre toast or as a more substantial dinner toast. As an hors d'oeuvre, it'll pair especially well with rose but also any sparkling wine or crisp white. If you're eating it for dinner, saute some garlicky bok choy or watercress on the side, plus a little kimchi for bite. If you're tight on cash but still want to impress, this is a great one-you don't need to buy the most expensive crab; the miso makes up for it. That said, it's always best to buy the highest quality you can afford.

Ingredients

Makes 15 to 20 appetizer-size toasts

1/2 cup silken tofu
3 tablespoons white miso
1 tablespoon freshly squeezed lemon juice
2 tablespoons sherry vinegar (or malt vinegar if that's lying around)
1/2 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon cayenne
1/2 teaspoon freshly ground black pepper
1 8-ounce can jumbo lump crab
1/4 cup sour cream
2 tablespoons finely chopped fresh chives
Olive oil
1 loaf miche bread or baguette, cut into 15 to 20 1/2-inch-thick slices

  1. Step 1

    1. Preheat the oven to 375°F and line a baking sheet with parchment paper.

    Step 2

    2. With an immersion blender or a food processor, puree the tofu, miso, lemon juice, vinegar, garlic powder, onion powder, cayenne, and pepper until smooth.

    Step 3

    3. Transfer to a small bowl and fold in the crab, sour cream, and chives.

    Step 4

    4. Pour 1/4 inch of oil into a shallow dish and soak the bread in the oil, coating both sides.

    Step 5

    5. Evenly heap 2 to 3 tablespoons of the crab mixture onto each slice of bread and lay the slices on the prepared baking sheet. Bake for 12 to 14 minutes, until a little browned. Serve hot.

Buy the full book fromHarperCollinsor fromAmazon.
Recipe fromBetter on Toast, by Jill Donenfeld, Copyright © 2015. Reprinted by permission of William Morrow, an imprint of HarperCollins Publishers.
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Reviews (2)

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  • Easy to make, tasty, but all the seasonings overpowered the crab. I would make this again only if crab were cheap.

    • Anonymous

    • Oakland, CA

    • 8/28/2020

  • Made this as per recipe except for white pepper for black and light sour cream. Complex, umami-ish flavor intriguing. Guest ate it all up, commenting on how tasty it was for low cal dip. I felt the piquancy of the miso-vinegar-lemon overshadowed the flavor of the crab. Next time will try less vinegar. Actually would rate this 3.5, but can't figure out how to change the forks.

    • Denverdoyenne

    • 科罗拉多州

    • 5/17/2015

Tags 烤面包 Sandwich Miso Crab Shellfish Seafood Starter Snack Main Dinner Nut Free Quick Easy Weeknight Meals 30 Minutes or Less Oven Bake Blender Food Processor Harper Collins Cookbooks

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