Fine Dining Crab Toast Recipe - Savory Brioche French Toast, Crab Salad & Avocado Crema

Cut ripe avocados in half, remove the seed and scoop out the flesh, you need 200g avocado flesh.

Transfer avocado flesh to a food processor along with 100g plain yogurt, lime juice and salt to taste.

Blitz until smooth.

Add a pinch of xanthan gum, blitz to combine and transfer avocado crema to a piping bag.

Cut a loaf of stale brioche bread into sticks of desired size.

Add 3 egg yolks to a cup along with 100g heavy cream and 100g whole milk.

Follow with 1 tablespoon soy sauce, 1 tablespoon balsamic vinegar, 1 tablespoon honey, 1/4 teaspoon ground ginger and freshly grated nutmeg.

Blitz with a hand blender until smooth.

Cover brioche sticks with the custard and let soak for 30 minutes.

Transfer brioche sticks onto a wire rack over a baking tray and let drain for 30 minutes.

Melt a few tablespoons of unsalted butter in a skillet over medium heat.

Add the brioche sticks and fry until all sides are golden brown.

Bake in a preheated oven at 355F (180C) for 10 minutes, then remove and let french toast cool until slightly warm to the touch.

Cut shallots into small dice or brunoise.

Cut cornichons into small dice or brunoise.

Peel and cut apple into small dice or brunoise.

Chop some dill and roasted walnuts.

Add a similar amount of capers to the mix.

Add white lump crab meat to a bowl along with Kewpie mayonnaise to taste.

Add desired amount of shallots, cornichons, apples, dill, walnuts and capers.

Season to taste with lime juice, salt, pepper and mix well.

Add a bit of mascarpone cheese to help bind the salad better and mix well.

Half, pit and slice some ripe avocados before plating.

Place a few slices of ripe avocado on the french toast, season with lime juice, salt and pepper.

Add a generous amount of crab salad on top.

Pipe avocado crema on top of the salad.

Garnish with some dill leaves and serve.

Equipment Needed

Spice Level:

Allergens