Lunchbreak: Remington’s chef Todd Stein makes crab toast

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Crab Toast

4 Slices 3/4" thick sour dough bread
8 Tablespoons guacamole
8 ounces picked jumbo lump crab
3 ounces extra virgin olive oil
1 Tablespoon sliced chives
12 slices pickled fresno chilies
1 Tablespoon microplaned lime zest
1/2 teaspoon kosher salt
1/2 teaspoon finely ground black pepper

2 avocado diced 1/2” by 1/2”
1 Roma tomato, diced 3/8” by 3/8”
1/2 white onion, diced 3/8" by 3/8”
1/8 cup cilantro, rough chopped
1 teaspoon kosher salt
1 lime, juiced
1 medium sized jalapeno, seeds removed and minced
1 teaspoon green Tabasco
1 teaspoon finely ground black pepper
1 teaspoon garlic, peeled and minced

Peel, seed and dice avocados. Place 1 diced avocado in a food processor with the lime juice and Tabasco and puree smooth. Add the puree to the remaining diced avocado, as well as the remaining ingredients. Combine evenly. Cover with plastic wrap, flush to the surface.
Pickled Fresno Chili

1 Fresno chili, cut 1/8” inch thick (into 12 small slices)
1/2 Cup rice wine vinegar
1 Tablespoon sugar
1 teaspoon kosher salt
1 sprig thyme
2 whole black peppercorns
1/4 cup water

Place all ingredients except chilies in a pot and bring to a boil, reduce heat and simmer for 3 minutes.  Place sliced chili in a bowl or container that will hold of the liquid.  Pour all of the liquid on top of the chilies and then place in refrigerator to cool.
To Assemble The Toast:
Toast the bread in a toaster until golden brown.  Cut each slice in 3 pieces, and spread guacamole on each of the three slices.  Mix the crab in a bowl with the olive oil, chives ,salt and pepper.  Divide the crab evenly on top of all the toast.  Grate the lime zest over each slice of toast and then garnish with a slice of pickled chili, more if you desire.

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