Spicy Crab Toast From Justin Ernsberger, Executive Chef, Grand Central Oyster Bar Brooklyn

• 1 pound lump crab meat (already cooked)
• 1tsp minced garlic
• 1 tsp pepperoncini flakes (or red chili flakes)
• 1 tsp sliced scallion, green part
• 1 tbsp unsalted butter
• 1 tbsp chopped parsley
• 2 oz dry white wine
• 1 tsp kosher salt
• 1 tsp olive oil
• 6 slices crusty bread
• Lemon Zest for garnish

1. In a large saute pan over medium heat , add the olive oil and toast both sides of the bread to a nice golden brown. Set them aside on paper towel to cool and season with a pinch of salt.
2. In a saute pan over medium heat add the butter, garlic, scallion, pepperoncini flakes, parsley and salt. Stirring with a wooden spoon continuously, bloom out the fragrance of these ingredients for 1 min, adjust to a low heat if it starts to color too fast.
3. Next you add the crab (note: it is recommended that you check the crab for any cartilage or shell fragments). Fold the crab into the garlic mixture and season with salt, then add the wine. Continue cooking out the wine until fully evaporated and the ingredients are well mixed.
4. Spoon the crab mix onto the toasted bread and finish with freshly grated lemon zest and a drizzle of olive oil. Serve immediately and perhaps pair this with fruity Chardonnay or Pinot Grigio. This recipe will serve up to six people.

crab meat, garlic, pepperoncini, scallion, butter, parsley, white wine, kosher salt, olive oil, crusty bread, lemon zest for garnish

Taken from www.epicurious.com/recipes/member/views/spicy-crab-toast-from-justin-ernsberger-executive-chef-grand-central-oyster-bar-brooklyn-52511701 (may not work)