Make Your Own Sourdough Starter
Sourdough starter brings flavor and nutrition to otherwise lifeless baked goods. It also carries on a tradition of baking which is so central to many cuisines throughout history: fermenting grains wit...
Easy
20 MIN
Chef Ed serves this dish on top of house made sourdough bread at his eatery, Sunday Gathering Table, in St. Augustine. Check local seafood markets for fresh crab meat.
Ingredients
SERVINGS: 8
- 4 large slices sourdough bread
- 2 tablespoons butter
- 1 pound fresh picked crab meat (lump and claw)
- Juice of 1 lemon
- 1/2 cup Duke’s mayonnaise
- 2 teaspoons sea salt
- 1/4 cup yuzu marmalade*
- 1-1/2 tablespoons toasted sesame seeds
- 1-1/2 tablespoons wakame furikake*
- 1 tablespoon minced shallot
- 1 tablespoon minced jalapeño pepper, seeds removed
- 2 ounces fresh baby greens, to garnish
- *Available at local Asian food markets or online
Instructions
Brush butter evenly over both sides of all four bread slices.
Make sure there are some nice chunky pieces of crab in the mix. Toss crab with lemon juice, mayonnaise and salt. Cover and set aside in refrigerator.
Toast the sourdough bread in a skillet over medium heat. It takes a little longer to get the desired toastiness with sourdough than with white bread. Once the desired level of toast is achieved, place bread on a cooling rack for a minute or so before assembling. Cut each slice in half to make 8 portions or in quarters for smaller servings. Divide the crab mixture evenly between toast slices. Top each slice with marmalade, sesame seeds, wakame furikake, shallot and jalapeño. Garnish with greens. I like to use a mixture of baby mustard and sorrel, but you can top with any greens you prefer.
Baking Sourdough at Home
