Crabmeat Sanbois on Brown Butter Toast

Here’s an appetizer with a French flair. Crabmeat sanbois served warm with brown butter toast made from a fresh baguette. No low-cal food here.

2 pounds lump crabmeat
6 cups heavy cream
2 sticks butter, in pats
2 shallots, minced
½ cup white wine
Salt, pepper, red pepper flakes

In a medium sauce pan reduce cream by half. Add butter a handful at a time and whip to incorporate.
In a separate pan, add shallots and white wine and reduce by half. Add shallot mixture to cream reduction. Stir in crab and season to taste with salt, pepper, and red pepper flakes.  Put mixture in oven-safe baking dish and bake at 400° for 15 to 20 minutes until golden brown on top. Serve with brown butter toast.

Brown Butter Toast

1 large French baguette
2 sticks butter, in chunks

Slice baguette into ½-inch slices
Melt butter chunks in sauté pan. Allow melted butter to brown, but not burn. Remove from heat. Dip one side of bread slices in butter and place buttered side up on sheet pan. Place pan in 250° oven until toasted, crisp and crunchy.