Sriracha Caramel

Decadent Sriracha Caramel Crab Toastie

Time: 15 mins

Level: Easy

Shoutout to Table Wine, the best wine bar small plates Dublin’s ever seen. They served a devilishly delicious crab toastie that we’ve never stopped thinking about. Here’s a pared back version with a Chimac twist - hope you enjoy.
 Ingredients:
  • Fresh crab meat
  • Sriracha Caramel
  • 50g Flour
  • 50g Butter
  • 200 ml of milk
  • Gruyere
  • Salt and Pepper
  • Batch Bread
  • Three spring onions
  • Red Cabbage

  • Cheddar cheese

 

 Recipe:
  1. Melt butter in a saucepan, then add the flour. Stir continuously until a paste forms – this is called a roux. Keep cooking for 2 mins.
  2. Add the milk to the roux gradually, stirring as you go, until you get a smooth sauce. Cook for 5-10 mins, stirring continuously, until the sauce has thickened. Season to taste with salt and pepper.
  3. Once cool add spring onion, crab and spring onion and combine
  4. Butter two pieces of sliced pan. Turn them over and fill the with the crab bechemal mix. Add a layer of crunchy thinly sliced red cabbage 
  5. Heat a pan over medium hot heat, fry the sandwich til it’s golden brown. Flip it over and fry the other side
Decadent Sriracha Caramel Crab Toastie

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