Executive Chef, Josh Hedquist from The Copper Hen Cakery & Kitchen made Woke Up Crabby Toast. The Copper Hen Cakery & Kitchen is adding a Friday brunch starting on May 19th.
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Woke Up Crabby Toast Recipe
½ pound shrimp (shelled, deveined, tail off)
2 cups heavy cream
1 medium egg
1 tsp Worcestershire
1 tsp Dijon
4 dashes tobasco
Zest of 1 lemon
¼ cup chopped chives
¼ cup chopped dill
1 tbls oldbay
2 pounds crab meat (drained well)
Add all of step 1 to a food processor and blend until it becomes smooth like a mouse.
Fold in all of step 2 and chill in refrigerator for 4 hours.
2 ea ripe avocados
¼ aioli or mayo (yogurt or sour cream works as well)
Smash the avocado in a bowl and mix in aioli, I like it chunky but if you like it smoother continue to mix until it’s your desired texture. Season with salt, pepper and lime juice to your liking.
1 3oz crab cake (breaded in panko bread crumbs)
1 slice of rustic bread
1 ea heirloom tomato
2 slices of bacon (cut in half and cooked)
3 tbls Avocado spread
Sear crab cake in a saute pan with canola oil. While that’s cooking, toast your bread, heat up bacon and poach your egg in simmering water for 5-7 minutes.
To assemble spread avocado on toast then bacon, slice tomato and layer on top. Put crab cake on tomato and top off with poached egg.