Rye Bread Toasts with Crab Salad

Sandwiches | French cuisine

⏳ Time

10 minutes

🥕 Ingredients

🍽️ Servings

Description

Rye bread toasts topped with a delicious crab salad.

Ingredients

Crab sticks in brine - 14.1 oz
Sugar - 1 tablespoon
Worcestershire Sauce - 1 tablespoon
Whole egg - 4 pieces
Dijon Mustard - 1 tablespoon
Vegetable Oil - 7 fl oz
Lemon - 1 piece
Passata Tomato Sauce - 1 tablespoon
Arugula - 2.6 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.