CRABS BRIE CUBAN BOWL

SLAP FSH SMOUT 8.
esmediyy median

IRIS a LS THE v0. om.
tical easy etic cosy

GRILLED CHEESE WHH TOSTONES

“THE FOOL BROS
‘THE FARRAH COLLARD GREENS

DIM AND DEN gu THE posraniter 20oRLANT
Bay ROE BEN
aN nS TE Der nen PEO

ancy ay cnay ey suncy cn

GRILLED MACKERET. Gypsy OURRN Mace
FUNKY ‘BEEETROO? WITH CHEESE CONE WITH
MONKEY HORSERADISH DRESEING BACON BLING

uROOUGH'S STREET KTCHE

aigiesy: Aad aiieny easy ite cesy

we he ee ee ee ee ee ee

Siap on the breaks for

eae eee
Fish, includin,

~ Slapfish 1.

\w CRAB & BRIE GRILLED CHEESE

Travel through North America
and the UK to see Eat St. Season 3
recipes by lecation. Start by tapping
a region below or on the map.

WEST SOUTH SOUTH MIDWEST NORTH UNITED
WEST EAST KINGDOM

% BNKIOTOP

a

PFISH

OVERHEARD ON EAT ST:

“We change our menu every sing!
day based on what we can get

Andrew Gruel &
Jethro Naude

Slap Fish can be summed up in two very simple
words: sustainable seafood. This Grange Country food
truck specializes in serving seafood that's harvested
ina manner that increases production in the long

term, without jeopardizing the health of our oceans. So,
whether you order their Lobsticle or their Crab and Brie
Grilled Cheese, you know you're making a responsible
choice that’s good for the environment and good for
your belly.

Slap Fish is owned by Andrew Gruel and Jethro Naude.
Gruel has heen operating restaurants for 16 years and
has a serious obsession with comfort food. As a chef, he
likes to create meals that other chefs would go cat after
their long day of work. Naude, meanwhile, comes from
along line of seafood enthusiasts. His family ownsa
large international seafood compa

tive South Africa. Together, Gnuel and Naude now serve
over 1500 Ibs of sustainable seafood a week.

Crab & Brie
Grilled Cheese

SERVINGS: 2 ¢ DIFFICULTY: MEDIUM

=O | =x

INGREDIENTS

cup fresh Dungeness crab meat
tablespoons mayonnaise
Jemon (zest and juice)
tablespoon chives, chopped
dashes Tabasco

slices thick cut artisan bread
tablespoons mascarpone

cup cheddar cheese, shredded
tomato, diced

‘cup cucumber, sliced

large slices Bric cheese
tablespoons mango chutney

INSTRUCTIONS @® cookie mone

Cortisine the crabmeat, mayo, lemon juice, lemon zest,
chives and Tabasco in a bowl. Set aside
Spread 2 stices of bread with the mascarpone cheese.

Sprinkle the shredded cheddar for the next layer. Top with
equal amounts of the erab mixture.

Scatter the

copped tomato aver the crab Top
with the sliced cucumber

Place the Brie atop the cucurmiber. Spread the mango
chutney evenly on the 2 remaining pizces of bread. Top the
sandwiches with the remaining bread.

Heat the butter ma large non-stick slaillet for 45 seconds
until foaming.

Place the 2 sandwiches in the pan and toast for about 2
minutes, Flip the sandwiches arid place the entire pan in the

— Chef Andrew Gruel

‘TAP TO WATCH TEASER!

OF heeeey |

Scatter the chopped tomato over
«{_ the crab. Top the tomatoes with