Crab Baguette
Baguette is a long & narrow French loaf that has also become a staple food in Vietnam. Try using jumbo crab meat for your baguette topping.
Ingredients
Lemon Dressing
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Lemon Juice 10 ml
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Lemon Zest 5 g
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Tarragon, snipped 2 g
Crab
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Pasteurised Crab Meat 120 g
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Pine Nut 10 g
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Salmon Roe 5 g
Plating
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Micro Herbs 4 g
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Fennel, thinly sliced 2 g
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Baguette, cut half 1 piece
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Roasted Tomatoes 2 item
Preparation
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Lemon Dressing
- Whisk all ingredients and chill.
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Crab
- In a mixing bowl, mix crab, salmon roe, and pine nut.
- Add lemon mayonnaise, mix together and chill.
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Plating
- Cut baguette in half and spead with Best Food Butter Flavoured Margarine, bake until golden brown.
- Dress prepared crab meat on top of baked baguette.
- Garnish salad.
