Serves: 20 crab toasts
1 cup (250ml) chicken stock
1 tablespoon cream
2 tablespoons Cointreau
1/4 cup (60ml) red wine
zest of 1 orange
1 tablespoon grainy mustard
1 tomato, seeded and diced
115g (0.25lb) chanterelle mushrooms cleaned and torn into small pieces
450g (1lb) jumbo lump crabmeat
sourdough bread, crusts removed, sliced and cut into 10-12 5cm (2 inch) rounds
1/3 cup (80ml) olive oil
2 garlic cloves, finely chopped
1 tablespoon finely chopped parsley chives
1 small red bell pepper, stemmed, seeded and cut into small brunoise for garnish
1- Make sauce for the crab. Cook and reduce chicken stock, cream, Cointreau, red wine, orange zest, grainy mustard, tomato and chanterelles. Toss in lump of crabmeat at the last minute.
2- Toasts: brush rounds of sourdough bread with mixture of olive oil, garlic and parsley. Toast until lightly browned and crisp.
3- Spoon crab mixture onto toasts and garnish with chives and red bell pepper.