Crab Toast With Lemon Aioli

Crab Toast With Lemon Aioli

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Lemon aioli:

  • 1

    large egg yolk

  • 1

    garlic clove, finely grated

  • 1

    teaspoon finely grated lemon zest

  • 2

    tablespoons (or more) fresh lemon juice

  • 1

    teaspoon Dijon mustard

  • Kosher salt

  • 1

    cup vegetable oil

  • .

  • Crab toast:

  • 8

    ounces lump crabmeat, picked over

  • 2

    tablespoons chopped fennel fronds

  • 1-2

    serrano chiles, seeded, finely chopped

  • 6

    tablespoons extra-virgin olive oil, divided

  • Kosher salt

  • "-thick slices country-style sourdough bread

Directions

For lemon aioli: Whisk egg yolk, garlic, lemon zest and juice, mustard, and a large pinch of salt in a medium bowl. Whisking constantly, slowly drizzle in oil, drop by drop at first, until aioli is thickened and smooth; season with salt and more lemon juice, if desired. DO AHEAD: Aioli can be made 1 day ahead. Cover and chill. For crab toast: Toss crabmeat, fennel fronds, 1 chile, and 2 tablespoons oil in a medium bowl. Season with salt; add more chile, if desired. Drizzle both sides of bread with remaining 4 tablespoons oil, and working in batches, toast in a large skillet over medium-high heat until golden brown, about 2 minutes per side. Spread each piece of toast with 1 tablespoon aioli. Top with crabmeat; cut each toast into 4 pieces. Place a small dab of aioli in center of each piece; serve with lemon wedges. (Extra aioli can be used for dressings or dips.) DO AHEAD: Crabmeat mixture can be made 2 days ahead. Cover and chill.


Nutrition

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