Serves 4-6
1 oblong loaf of bread (or a baguette), slice in half lengthwise
8 oz fresh crab meat
¼ cup cream cheese, room temperature
2 tablespoons mayo
1 tablespoon soy sauce
1 tablespoon sesame oil
1 teaspoon grated fresh ginger
1 tablespoon sesame seeds
large pinch of chili flakes
pinch of salt
12 oz shredded Point Reyes TomaRashi
2 tablespoons minced fresh cilantro
Preheat oven to 350F. Place bread on a parchment lined sheet pan and toast in oven for 5-10 minutes or until golden brown. Remove from oven.
In a mixing bowl, combine ingredients for topping: crab meat, cream cheese, mayo, soy sauce, sesame oil, ginger, sesame seeds, chili flakes and salt. Mix well. Gently stir in half of shredded TomaRashi.
Spread the crab mixture onto the toasted bread and top with remaining cheese. Return crab rangoon bread to oven and bake about 10 more minutes until cheese is melted and golden.
Serve immediately.
