Good Lifestyle

This light summer snack, and many other delicious food and wine agreements, comes from my new recipe bookWashington: Wine + Food. The next time you organize an evening, regal your guests with a dish that is safe to impress and who is worthy of social media messages. You can prepare a lot in advance so that the minimum preparation work is needed when guests are starting to arrive.

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Serves 4

You will need

For Fenouil Chimichurri:

2 c chopped fenouil fronds
1 tablespoon of chopped parsley
1 tablespoon chopped chives
1 tablespoon of finely minced shallot
1 teaspoon of salt kosher
1 teaspoon of black pepper
1/2 teaspoon of fennel seeds, grilled
1/2 Flakes of Chile TSP
1 1/2 C of olive oil
1 1/2 C lemon juice
1 tablespoon of orange juice

For the crab toast:

1 tablespoon of extra-virgin olive oil
4-sliced ​​bread
4 cloves of garlic
1 lb sleeper crab flesh, shells caught clean
1 bulb of fennel, cut into sticks (1 cup)
1 apple granny smith, coupe julienne
1 tablespoon of lemon juice
1/4 cup of fennel chemichurri
2 cc of salt kosher
2 c black pepper
1/2 cup of fennel leaves, chopped

How to do it

FENOUIL CHIMICURRI

1. In a bowl, mix all the ingredients and mix well.

crab toast

1. Preheat the oven to 400 ° F.
2. Brush oil on one side of the bread, place on a hob
3. Toast for 2 minutes on each side, until golden brown.
4. Rub the garlic on one side of the toast.
5. In a bowl, mix the flesh of crab, fennel, apple, lemon juice, chemichurri, salt and pepper and
   to fold.
6. Top the grilled bread with the crab mix and garnish with fennel leaves. To serve.

Extract ofWashington wine + food: the recipe book by Julien Perry. The photographs of Burggraaf charity. Copyright 2020 by Julien Perry. Texts and Recipes Copyright © 2020 by individual contributors. Extract with permission from Figure 1 Publishing. All rights reserved. No part of this extract may be reproduced or reproduced without the written permission of the publisher.