Chili crab cheese toast
Crab meat tossed in chili crab sauce, piled high on thick buttered toast and baked under bubbling mozzarella: an open toast made for café brunch.
Method
Preheat the oven (oven) to 200 °C for and line a baking tray with baking paper.
ovenFry part of the butter with the minced garlic in a small pan over medium-low heat, then add the ketchup, sweet chili sauce and sambal and stir; cook for in total, until thick: this is your chili crab sauce.
Add in this stepUnsalted butter, softened 9 gGarlic cloves 1Tomato ketchup 2 tbspSweet chili sauce 2 tbspSambal oelek (chili paste) 1 tsp
medium-low heatTransfer the sauce to a bowl and cool for , then add the crab meat (squeezed dry), mayonnaise and sliced spring onions and fold gently so the crab stays in pieces. Mayonnaise added to hot sauce turns oily.
Add in this stepCooked crab meat (frozen or pasteurised) 140 gMayonnaise 2 tbspSpring onions 1
Spread the remaining butter on one side of the bread, place on the tray, spread the crab filling thickly right to the edges and scatter the mozzarella evenly on top.
Add in this stepThick-cut white bread or brioche (3 cm slices) 2Unsalted butter, softened 21 gGrated mozzarella 60 g
Bake (oven) for , until the cheese has melted with golden spots and the edges of the bread are crisp.
ovenRest for 1 minute, cut in half, top with sliced red chili and coriander and serve warm.
Add in this stepFresh red chilies ½Fresh coriander (cilantro) 4 g
Cook's tip
Squeeze the crab meat well or the toast goes soggy. Using raw crab? Steam it for 10 to 12 minutes and pick the meat. In an air fryer, 6 to 7 minutes at 180 °C is enough.
Cooking it at camp
Make the filling at home and carry it cold in the cooler. At the campsite, top the bread and toast it in a lidded cast-iron pan over low heat until the cheese melts, or on the grill under a foil tent.