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Crab Toast

Recipes

Ingredients

Lemon Aioli

  • 1 egg yolk

  • 1 garlic glove, grated

  • 1 tsp. grated lemon zest

  • 3 Tbsp. fresh lemon juice

  • 2 tsp. Dijon Mustard

  • Kosher Salt to taste

  • 1 c. vegetable oil

Crab Toast

  • 8 oz. lump crabmeat, picked over

  • 2 Tbsp. chopped fennel

  • 1 serrano chili pepper, seeded and finely chopped

  • 6 Tbsp. extra-virgin olive oil, divided

  • Kosher Salt to taste

  • Thick slices of country-style sourdough bread

  • Lemon wedges for garnish

Directions

  1. to make aioli, whisk egg yolk, garlic, lemon zest and juice, mustard, and a touch of salt in a mixing bowl. While whisking, slowly add oil, drop by drop, until aioli is thickened and smooth; season with more salt and more lemon juice, if desired. Can be made ahead of time and kept in the refrigerator.

  2. For the crab toast, toss crabmeat, fennel, chili pepper, and 2 tablespoons of oil in a medium-size bowl.

  3. Drizzle both sides of bread with remaining oil, toast in a large skillet over medium-high heat until golden brown, about 2 minutes per side.

  4. Spread each piece of toast with 1 tablespoon of aioli. Top with crabmeat. Cut each toast into 4 pieces. Place a small dab of aioli in the center of each piece. Serve with lemon wedges. Crabmeat can be made ahead of time and refrigerated.