Jackfruit Crab Salad on Toast

Jackfruit’s salty-sweet flavor and chewy pulled-lump texture mimics crab quite well. The furikake seasoning makes it taste umami-ocean fresh. Crab, toast, avocado and tomato are a match made in heaven. And who doesn't like to say “coulis”? The coulis makes it fancy. You can make the coulis up to a day or two in advance if you want. You can make a vegan mayo if you want, and if you do, I think peanut oil makes a great tasting mayo (mise en place pics show mayo ingredients) but no one will blame you for just using delicious store bought Vegenaise. Using the oven to make the toast pays off, it evaporates more moisture ensuring that it holds up and stays toasty and crispy through every bite.

  • Makes: Amount, portion sizes

    Bread for toast - your choice

    Tomato Coulis

    • 200 g (~1 med or 3/4 large) Tomato (Beefsteak works well)

    • 2 Tbsp Tomato Paste

    • 2 Tbsp Red Wine Vinegar

    • 1 Tspn Ketchup

    • ¼ Tspn Tobasco

    • 3 Tbsp Olive Oil

    • Salt and black pepper

    Jackfruit Salad

    • 1 Can Jackfruit (~2 cups pulled)

    • ¼ Cup Red Onion, diced

    • ¼ Cup Celery, peeled and diced

    • ½ Cup Mayo or Vegenaise

    • ½ Tspn Dijon Mustard

    • 2 Tspn Lemon Juice

    • 1 Tbsp Furikake Seasoning

    • 1 Tbsp Parsley, chopped

    • Kosher Salt to taste

    Avocado Spread

    • 1 ripe Avocado

    • Lemon

    • Kosher Salt

  • Tomato Coulis

    • Puree/liquify the tomato in a blender or food processor, transfer to a small mixing bowl

    • Whisk in the vinegar, tomato paste, ketchup and tobasco

    • Whisk in the olive oil

    • Season to taste with a pinch of salt and pepper

    Jackfruit Salad

    • Stir all ingredients in a bowl until well combined, being careful not to mash up your jackfruit too much, keep it nice and lumpy

    • Salt to taste

    Avocado

    • Mash the avocado with a fork and stir in lemon juice, season with salt

    Toast your bread in the oven, turning every once in a while until nice and toasty and crunchy all the way through. If you want shapes of toast, like perfect little circles, cut into shapes before toasting.

    Spread one piece of toast with avocado, top with another piece of toast. Then top with generous, heaping portion of jackfruit salad. Use a finger to create a dimple or well in the jackfruit salad and fill it with tomato coulis. Garnish with parsley.

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