{"id":11655,"date":"2013-02-21T13:35:05","date_gmt":"2013-02-21T21:35:05","guid":{"rendered":"http:\/\/www.chefmorgan.com\/?p=11655"},"modified":"2014-01-14T22:19:03","modified_gmt":"2014-01-15T06:19:03","slug":"spicy-crab-toasts","status":"publish","type":"post","link":"https:\/\/www.chefmorgan.com\/engine\/spicy-crab-toasts","title":{"rendered":"spicy crab toasts"},"content":{"rendered":"

\"<\/p>\n

lights, camera, crab<\/strong><\/p>\n

\u00a0spicy crab toasts\u00a0<\/strong><\/p>\n

Hand to mouth food is what you want at gatherings where everyone\u2019s focus will be on the television. The red<\/em> carpet and easy appetizers for your Oscar party inspired this week\u2019s simple pleasure<\/i>: spicy crab toasts.<\/span><\/span><\/p>\n

Hungry and I recently ate at David Myer\u2019s Asian-inspired new restaurant in Century City. One of the entr\u00e9es we enjoyed was a spicy crab crostini with cucumbers. Miam (yum). Crab meat (for me, canned) is one of those things I try to keep on hand at home because it is light, protein-rich and can be used for a quick snack or meal. This week\u2019s recipe is a combined adaptation of Myer’s entr\u00e9e and the version I make at home when I want something quick with a kick.\u00a0<\/span><\/p>\n

\"crab<\/p>\n

As written, the recipe is not very spicy (to appeal to more people). If you want to bump up the spice factor, add a few additional pinches of cayenne pepper or piment d\u2019espellete<\/i> if you have it.\u00a0Although fresh crab meat can be expensive, you can use canned crab meat. Chicken of the Sea (in the refrigerated section) is my favorite canned crab meat and it comes in a 16 ounce can (enough for two recipes).\u00a0<\/span><\/p>\n

\"chef<\/p>\n

The spicy crab recipe can be made in advance and I did reduce the quantity of mayonnaise as I believe mayonnaise, when used, should act as a binder, not a primary ingredient. Toast the bread and add the crab before<\/i> service. I wrote the recipe with sandwich bread because most people have sandwich bread at home; however, you can use crostini or small leaves from a head of Butterhead lettuce (which is my personal favorite). This spicy crab recipe makes a yummy sandwich (or wrap) too should your focus be on what to take to the office on Monday, not on the Oscars.<\/span><\/p>\n

In the interest of time, I have included the recipe below. And, as always, I wish you a\u00a0<\/span><\/p>\n

bon app\u00e9tit !<\/i><\/span><\/p>\n

LM<\/span><\/p>\n

 <\/p>\n

\u00a0\"chef<\/p>\n

spicy crab toasts<\/strong><\/span><\/p>\n

 <\/p>\n

makes 12 toasts<\/em><\/span><\/p>\n

what you need<\/span>:<\/span><\/p>\n