Crab Toast With Lemon Aioli
By MooK
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
- 4 3/4 "-thick slices country-style sourdough bread
Details
Preparation
Step 1
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.
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