Tostada de cangrejo con ajo, hierbas y crema

Ingredientes

• 8 ounces cream cheese, very soft
• 1/2 cup Kewpie mayo
• 3 green onions, chopped
• 2 large shallots, minced
• 2 Tablespoons chives, minced
• 3 large garlic cloves, minced
• 3/4 teaspoons kosher salt
• 1/2 teaspoon black pepper
• 1 pound Surimi, flake style
• 1/2 cup freshly shredded white cheddar
• 1/2 cup freshly shredded mozzarella
• 1/2 teaspoon red pepper flakes *optional
• 2 French baguettes or 8-10 large slices of crusty bread

Preparación

1. 1

   Preheat the oven to 400°F (204°C).

2. 2

   To a bowl, mix the softened cream cheese and the Kewpie mayo until blended.

3. 3

   Add the shallots, green onions, chives, garlic, salt, and pepper, and mix until combined.

4. 4

   Shred the surimi and, if desired, chop the strips into small pieces, then carefully mix them in. Add half of the cheeses, mix, then add the rest, mixing until fully combined. Give it a taste and, if desired, add the red pepper flakes to give just a hint of heat.

5. 5

   Spread an even layer of the crab mixture on each slice of bread. The rule of thumb is that you want the mixture to be 1/2-3/4 of the bread’s thickness. For example, if it’s a baguette slice, you’d put on about 2 Tablespoons full.

6. 6

   Place the bread on the sheet pan and bake for ~20-25 minutes or until the bread is toasted and the cheese has bubbled and started to brown.

7. 7

   Remove from the oven and immediately transfer the toast to a cooling rack for a minute to prevent the toast from getting soggy.

8. 8

   Depending on the size, cut and serve immediately.