There are so many ideas for a yummy breakfast full of goodness. I love my breakfasts served in a quick and easy fashion. It also has to be plainly indulgent. I may have thrown in some fancy sphancy crabby ingredients here for a wee bit of indulgence but if you’re not in the mood for seafood breakfast, you may also serve these to entertain. And voila! I trust your guests will enjoy them.
Crab Toasts with Sriracha Mayonnaise (adapted from Jean-Georges)
2 slices freshly baked sourdough bread, toast till golden brown
200 g freshly picked blue swimmer crabmeat, prepared a day in advance
2 lemon wedges
2 tbsp Sriracha Mayonnaise
1 egg yolk
1 tbsp Dijon mustard
1/2 tsp salt
3/4 cup grapeseed oil
2 tsp fresh lemon juice
2 tsp Sriracha chilli sauce
1. To prepare the mayonnaise – whisk the yolk, mustard and salt until well blended. Add oil in a slow, steady stream to emulsify the mixture, while continue whisking. Add in the lemon juice and Sriracha until well blended. Refrigerate for up to 2 days.
2. Gently mix the mayonnaise into crabmeat until well combined. Spoon the crab mixture onto toasts. Garnish with salt and pepper if you wish. Serve with the lemon wedges.