Spanner Crab Ciabatta with Chimichurri Recipe

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Makes 10, scale as needed.

Ingredients

Amount	Measure	Name
15	g	Clove Garlic
20	g	Sprig of Thyme
200	mL	Holbrooks Worcestershire Sauce
330	g	Crème Fraiche
10	g	Lemon Zest (1 ½ lemon)
500	g	Crab Meat (picked and prepped)
85	g	Chipotle Mayonnaise
50	mL	Olive Oil
3	each	QBA Ciabatta Loaf White
10	g	Radish sliced (mandolin)
10	g	Baby Cress

Method

Step 1

Chop and crush one clove of garlic and add to a saucepan over medium heat with a sprig of thyme and the Worcestershire sauce – reducing the sauce down to a thicker consistency.

Crush garlic and thyme into a saucepan

Add Worcestershire Sauce

Step 2

Add your Crème Fraiche and the rind of half a lemon. Mix through until everything has combined nicely. Remove from the stove to cool.

Step 3

Once cooled, add your crab meat and your pre-pared Chipotle Mayonnaise and fold through the mix. Taste to check for consistency.

Mix through your Chipotle

Step 4

Cut Artisan Ciabatta loaf into nice generous slices; coat with olive oil and chargrill on a lined hot plate.

Generously coat Ciabatta with Olive Oil

Toast bread on the grill

Step 5

Once chargrilled, add one spoon full of crab mix to each slice and garnish with mandolin sliced radish and baby cress.

Garnish with mandolin sliced radish and baby cress.

Spanner Crab Ciabatta

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Message from chef Ben Varela

The smell of the garlic, thyme and Worcestershire sauce will really get you going. Combined with the spicy chipotle mayonnaise and the crab really takes off – ready to be munched down with the freshly toasted Ciabatta.

See more ideas from Ben Varela

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Spanner Crab Ciabatta

Ingredients