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Crab Toast With Lemon Aioli

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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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