Decadent Sriracha Caramel Crab Toastie

Time: 15 mins

Level: Easy

Shoutout to Table Wine, the best wine bar small plates Dublin’s ever seen. They served a devilishly delicious crab toastie that we’ve never stopped thinking about. Here’s a pared back version with a Chimac twist - hope you enjoy.

Ingredients:

Fresh crab meat
Sriracha Caramel
50g Flour
50g Butter
200 ml of milk
Gruyere
Salt and Pepper
Batch Bread
Three spring onions
Red Cabbage
Cheddar cheese

Recipe:

Melt butter in a saucepan, then add the flour. Stir continuously until a paste forms – this is called a roux. Keep cooking for 2 mins.
Add the milk to the roux gradually, stirring as you go, until you get a smooth sauce. Cook for 5-10 mins, stirring continuously, until the sauce has thickened. Season to taste with salt and pepper.
Once cool add spring onion, crab and spring onion and combine
Butter two pieces of sliced pan. Turn them over and fill the with the crab bechemal mix. Add a layer of crunchy thinly sliced red cabbage
Heat a pan over medium hot heat, fry the sandwich til it’s golden brown. Flip it over and fry the other side