Snow Crab & Avocado Toast
Looking to jazz up your usual brunch fare? This Snow Crab & Avocado Toast recipe, featuring local snow crab from Victoria Co-Operative Fisheries Ltd., will leave you counting down until next weekend!
Ingredients
Serves 2
| 4 slices | Brioche |
| 4 tbsp | Butter |
| 4 | Large Eggs |
| 1 tbsp | White Vinegar |
| 6 oz. | Victoria Co-Operative Fisheries Ltd. snow crab |
| 1 tsp | Lemon juice, freshly squeezed |
| 2 tbsp | Fresh chives |
| 1 | Avocado, ripe |
| Salt (to season) | |
| Pepper (to season) | |
| Beurre Blanc (directions below) |
Directions
- Cut brioche into 3/4-inch thick slices. Use a 3-inch round cutter and press out disks of bread. Lightly butter each slice using half of the butter and fry on both sides.
- For the poached eggs, bring 4 litres of water to a simmer and add vinegar. Crack one egg into a small dish, gently drop the egg into the water, and repeat with the other 3 eggs. Cook to your preference, remove from water using a slotted spoon, and drain on a clean towel.
- For the crab, place the remaining butter in a microwaveable bowl and melt on high for 30 seconds. Add the crab meat to the butter and microwave for 30 seconds. Add the lemon juice and chives to the crab and gently toss together.
- To prepare the avocado, cut it in half and remove the stone. Use a butter knife to make criss-cross cuts in the flesh being careful not to pierce the skin. Scoop the flesh into a bowl.
- To assemble, divide the avocado onto the 4 pieces of toast and season with salt and pepper. Divide the crab mixture on top of the avocado. Place a poached egg on top of the crab and cover with beurre blanc. Season with salt and pepper; garnish with chives.
Buerre Blanc
Ingredients
| 3/4 cup | Local white wine |
| 1 tbsp | White wine vinegar |
| 1 | Shallot, finely chopped |
| 1/2 | Lemon, juiced and zested |
| 6 | Peppercorns, cracked |
| 3 | Thyme sprigs |
| 1 | Bay leaf |
| 1/2 cup | Salted Butter, cold and cut into 1/2 inch cubes |
| Salt (to season) | |
| Pepper (to season) |
Directions
- Place wine, white wine vinegar, shallots, lemon juice and zest, and herbs and spices in a sauce pan and bring to a boil, reducing it until 2 tablespoons of liquid remains.
- Strain the reduction into a new saucepan. Heat again, remove from heat, and whisk butter a tablespoon at a time into the reduction; the sauce will thicken.
- When all the butter is added, adjust the seasoning to your taste by adding salt, lemon juice, pepper, then set in a warm place.
Local Source Guide:
Snow Crab: Victoria Co-Operative Fisheries Ltd.
Eggs & herbs: Noggins Corner Farm Market, Stirling Fruit Farms Ltd.,Masstown Market or one of the many other Farmers’ Markets of Nova Scotia.
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Recipe provided by: Victoria Co-Operative Fisheries Ltd.
Original recipe & photography provided by: Chef Craig Flinn