Crab and Leek Sauté on Sourdough Toast

In a large sauté pan, melt 2 tablespoons of butter. Add the thinly sliced leeks and capers, and sauté until the leeks are softened, about 4 minutes. Gently stir in the crab meat and sauté for 2 more minutes. In a small bowl, whisk together the white wine and Dijon mustard. Pour this mixture over the crab and leek mixture in the pan, then season with salt and pepper. Stir gently to combine and sauté for another 5 minutes. Remove the crab mixture from the pan and set it aside.

Add the remaining 1 tablespoon of butter to the pan. Place the slices of sourdough bread in the pan and toast each side until golden brown, approximately 2 minutes per side. Remove the bread from the pan and cut each slice in half. Divide the bread pieces between bowls. Top each piece of bread with about 1/2 cup of the crab and leek mixture. Garnish with lemon zest and red pepper flakes before serving.