Crab Toasts

For 20 crab toasts

Ingredients

1 cup (25cl) chicken stock
1 Tbsp cream
2 Tbsps Cointreau
1/4 cup (6cl) red wine
zest of 1 orange
1 Tbsp grainy mustard
1 tomato, seeded and diced
1/4 lb (115g) chanterelle mushrooms cleaned and torn into small pieces
1 lb (450g) jumbo lump crabmeat
sourdough bread, crusts removed, sliced and cut into 10 to 12 2-inch (5cm) rounds
1/3 cup (8cl) olive oil
2 cloves garlic, finely chopped
1 Tbsp finely chopped parsley chives
1 small red bell pepper, stemmed, seeded and cut into small brunoise for garnish

Preparation

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 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.