It's a tricky situation because fostering a sense of false authenticity can be good for business, but at the same time it can hold back Thai cuisine.
Fold in the crab and season with salt and pepper.Refrigerate for 1 hour..
In a food processor, pulse the bread until fine crumbs form.Spread the breadcrumbs on a rimmed baking sheet and toast for about 8 minutes, until crisp..In a large skillet, cook the butter over moderate heat until the milk solids turn dark golden, about 4 minutes.
Stir in the toasted breadcrumbs and season with salt.. Scrape the crab mixture into a 10-inch round baking dish or skillet.Sprinkle the brown-butter crumbs evenly on top.
Bake for 20 to 25 minutes, until golden on top and bubbling at the edge.
Let cool for 5 minutes before serving with crostini, chips or radicchio leaves.. Make Ahead.The flavored butter can be refrigerated for up to 1 week or frozen for up to 1 month..
Serve with a full-bodied Australian Chardonnay..1 1/4 cups whole milk.
1/2 cup butternut squash puree (see Note).One 1/4-ounce packet active dry yeast.
(Editor: Powerful Foam Rollers)