SPICY CRAB TOAST

1. Pick the entire crab clean, making sure to remove any shells! If you have a black light you can use it in the dark to identify any shells left behind.
2. In a metal bowl, add the crab, 2 teaspoons chipotle, zest from one lemon, hella parm, diced shallot, 1 tablespoon thinly sliced chive and a tablespoon of mayonnaise. Mix to combine and check for acidity, salt and spice.
3. Pick pretty cilantro leaves and store on a wet paper towel until needed. Slice green onions on a heavy bias (diagonal) as thinly as possible. Transfer into ice water until curled then place on a paper towel until needed.
4. Cut the pomegranate around the outside to form a complete circle and break in half. Over a metal bowl, hit the pomegranate with a steel (or spoon, anything will do) to release the kernels into a bowl.
5. Using any crunchy baguette, slice in half, season with neutral oil and salt and toast in a pan soft side down until golden brown.
6. Arrange the crab on the bread, saving the big pretty pieces for last. Try to only spoon the meat on at first then garnish it with the juices after to control the wetness. Then top with parm, pomegranates and the herbs. Slice and take it straight to the skull.