This recipe will provide 4 servings as a luncheon, or meal salad, 6 as an appetizer, and approximately 14 as an amuse bouche.Ingredients:
1 pound container of Baja Stone Crab meat
Add finely diced onion, sugar and mayo and combine lightly. Take care to keep mixture as “dry" as possible, adding mayo a bit at a time.
Once combined, cover with plastic wrap, place in coldest spot (bottom) of refrigerator for at least an hour, preferably 3 hours for flavors to combine.
Shortly before serving time, prepare the bread by removing the crusts, cut into desired shape (triangles have least waste), butter lightly both sides with unsalted butter, and toast in a pan on stovetop. A light golden brown color is your goal. Set aside on a tray to cool and do not allow overlap of slices.
Finely dice the celery, make a small julienne of the apples. Place apples in a bowl and squeeze lemon juice over them, tossing to coat.
Remove chilled salad, correct seasoning with sea salt, and fold in celery.
To serve, place a toast on serving dish, use a tablespoon to
create a quenelle (football-shaped ball) or a sherbet scoop for a sphere, and
place on top. Garnish with a tent of apple “matchsticks” and serve immediately.