This recipe from Martha Stewarts kitchen makes 36 surrendering crab toasts. The ingredients include 2 tablespoons of unsalted butter, 2 tablespoons of all-purpose flour, 3/4 cup of milk, 3/4 teaspoon of coarse salt, freshly ground black pepper, 6 thin slices of white bread, 4 ounces of fresh crabmeat, 1 tablespoon of chopped red pepper, 2 teaspoons of finely minced garlic, plus more for garnish. To prepare, preheat the oven to 375 degrees. Melt the butter in a small saucepan over low heat. Whisk in the flour and cook until frothy, about 1 minute. Slowly add the milk and whisk constantly. Bring the mixture to a slow boil and continue whisking, cooking until very thick, about 3 to 4 minutes. Season with salt and black pepper to taste. When cooled, gently fold in the crabmeat, red pepper, and minced garlic. Using a 1/4-inch round cutter, cut 6 rounds from each slice of bread. Spoon 1 level teaspoon of the crab mixture onto each bread round. Place the toasts on a baking sheet and bake until the bread is crisp on the bottom and the crab is hot, about 10 minutes. Serve warm with additional minced garlic.
27.04.2023 @ 10:04
This recipe from Martha Stewarts kitchen makes 36 surrendering crab toasts. The ingredients include 2 tablespoons of unsalted butter, 2 tablespoons of all-purpose flour, 3/4 cup of milk, 3/4 teaspoon of coarse salt, freshly ground black pepper, 6 thin slices of white bread, 4 ounces of fresh crabmeat, 1 tablespoon of chopped red pepper, 2 teaspoons of finely minced garlic, plus more for garnish. To prepare, preheat the oven to 375 degrees. Melt the butter in a small saucepan over low heat. Whisk in the flour and cook until frothy, about 1 minute. Slowly add the milk and whisk constantly. Bring the mixture to a slow boil and continue whisking, cooking until very thick, about 3 to 4 minutes. Season with salt and black pepper to taste. When cooled, gently fold in the crabmeat, red pepper, and minced garlic. Using a 1/4-inch round cutter, cut 6 rounds from each slice of bread. Spoon 1 level teaspoon of the crab mixture onto each bread round. Place the toasts on a baking sheet and bake until the bread is crisp on the bottom and the crab is hot, about 10 minutes. Serve warm with additional minced garlic.