Hot Miso Crab

Ingredients for Hot Miso Crab

• 120ml silken tofu

• 45ml white miso

• 1 tablespoon freshly squeezed lemon juice

• 2 tablespoons sherry vinegar (or malt vinegar if that's lying around)

• 1/2 teaspoons garlic powder

• 1 teaspoon onion powder

• 1/4 teaspoons cayenne

• 1/2 teaspoons freshly ground black pepper

• 1 230g can jumbo lump crab

• 60ml soured cream

• 2 tablespoons finely chopped fresh chives

• Olive oil

• 1 loaf miche bread or baguette, cut into 15 to 20 1/2-inch-thick slices

1. Preheat the oven to 191°C and line a baking sheet with parchment paper.

2. With an immersion blender or a food processor, puree the tofu, miso, lemon juice, vinegar, garlic powder, onion powder, cayenne, and pepper until smooth.

3. Transfer to a small bowl and fold in the crab, soured cream, and chives.

4. Pour 1/4 inch of oil into a shallow dish and soak the bread in the oil, coating both sides.

5. Evenly heap 2 to 45ml of the crab mixture onto each slice of bread and lay the slices on the prepared baking sheet. Bake for 12 to 14 minutes, until a little browned. Serve hot.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.