Bring a skillet to medium heat. Brush one side of each milk bread slice lightly with 1 tablespoon softened unsalted butter and drizzle a little olive oil on the other side. Place slices butter-side down in the skillet and toast until golden brown and crisp, about 2–3 minutes per side. Transfer to a wire rack to keep crisp while you assemble.

Tom Yum Sauce

Melt 2 tablespoons butter in a small saucepan over medium heat. Add 1 tablespoon minced shallot, 1 teaspoon minced garlic, 1 teaspoon minced lemongrass and 1 teaspoon finely minced Thai red chili. Sauté gently until fragrant and softened, about 1–2 minutes, taking care not to brown the aromatics.

Stir in 2 tablespoons tom yum paste (or the fish sauce + lime + chili paste combination), 1 teaspoon fish sauce and 60 ml warm chicken or seafood stock. Bring to a gentle simmer and allow flavors to meld for 2–3 minutes.

Whisk in 30 ml heavy cream and 1/2 teaspoon sugar. Simmer gently until slightly reduced and silky, about 2 minutes. Taste and adjust balance with extra lime juice (up to 1 tablespoon) or a pinch more sugar if needed. Remove from heat and keep warm.

Dungeness Crab Salad

Prepare the vegetables: very finely dice 1 celery stalk (about 1/4–1/3 cup), thinly slice or very finely shave 1/2 cup fennel bulb, and mince 1 small shallot into about 1 tablespoon. Chop chives and micro cilantro.

In a bowl, combine 300 g picked Dungeness crab meat with the diced celery, sliced fennel, minced shallot, 1 tablespoon chopped chives and 1 tablespoon micro cilantro. Add 3 tablespoons mayonnaise, 1 tablespoon lemon juice, 3/4 teaspoon sea salt and 1/4 teaspoon black pepper. Gently fold to combine, taking care to keep large lumps intact. Taste and adjust seasoning; crab should be bright and slightly tangy.

If desired, chill the crab salad for 10–15 minutes to let flavors meld, but bring back to cool room temperature before assembling so the toast remains crisp.

Assembly & Garnish

Spoon about 3/4 of the warm tom yum sauce (reserve a little for drizzling) onto each toasted milk bread slice, spreading a thin even coat to soak slightly into the bread without making it soggy (about 1 tablespoon sauce per slice).

Heap approximately 75 g (about 1/4 of the prepared crab salad) of Dungeness crab salad onto each sauced toast, leaving a small border.

Drizzle the reserved tom yum sauce over the crab (about 1 teaspoon per toast). Sprinkle each toast lightly with a pinch of sea salt flakes and a tiny grind of black pepper.

Finish by dusting each toast with about 1/8 teaspoon fennel pollen (total 1/2 teaspoon divided among 4 toasts) and scatter microgreens or small herb leaves for freshness.

Serve immediately so the bread stays crisp. Provide extra tom yum sauce on the side if desired.