Blue Crab Toast

Method

1. In a pan, heat a drizzle of olive oil and add the garlic clove. Add the blue crabs, season with salt and pepper, and cook until they turn red. Deglaze with white wine and let it evaporate.
2. Prepare the coleslaw: shred the carrot, white cabbage, and savoy cabbage finely. In a bowl, mix the Greek yogurt, mayonnaise, lemon juice, apple cider vinegar, and a drizzle of olive oil. Add the shredded vegetables, season with salt and pepper, and toss well.
3. Cut the shokupan into thick slices (if not pre-sliced). Butter both sides of each slice. In a non-stick pan, toast the bread until golden brown on both sides.
4. Assemble the toast: spread a generous layer of the coleslaw on one slice of toasted bread. Top with the cooked crab meat. Close with the other slice of toast. Cut in half and serve immediately.