Crab Toast with Carrot and Scallion
Watching your figure? This dairy free and pescatarian recipe has 36 calories, 2g of protein, and 2g of fat per serving. This recipe covers 4% of your daily requirements of vitamins and minerals. This recipe serves 8. If you have lower-sodium soy sauce, carrot, lump crabmeat, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 25 minutes.
Arrange baguette slices in a single layer on a baking sheet.
Bake at 450 for 4 minutes or until browned.
Remove from oven, leaving bread slices on baking sheet.
Combine 1/4 cup crab, carrot, soy sauce, sesame oil, and peanut oil in a food processor; process for about 1 minute or until mixture is smooth, scraping down sides as necessary.
Transfer to a bowl. Stir in remaining 1/4 cup crabmeat, green onions, ginger, and chile sauce.
Spread about 2 teaspoons crab mixture on each bread slice.
Sprinkle evenly with toasted sesame seeds.
Bake at 450 for 7 minutes or until tops are golden. Cool for a few minutes before serving warm or at room temperature.
Recommended wine: Chardonnay, Muscadet, Riesling
Shellfish can be paired with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Santan Ema Reserve Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 14 dollars per bottle.
Santa Ema Reserve ChardonnaySanta Ema Chardonnay Reserva is a bright golden yellow colored wine that comes from the Leyda Valley. A bouquet of ripe tropical fruits emerges, such as bananas and passion fruit along with touches of honey and vanilla. In the mouth, it is a wine of good balance and pleasant acidity.Ideal to go with oily fish and sauces, seafood and grilled crab. Also ideal for white meat and mature cheeses.