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Crab Toast with Lemon Aioli

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Crab toast with lemon aioli is a perfect brunch appetizer, main course when paired with a lightly dressed salad, or a light snack after a busy weekend day Refreshing and light with every bite, this easy to make recipe is sure to satisfy that craving for all things crab.

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Rate this recipe 4.6/5 (10 Votes)

Ingredients

  • LEMON AIOLI:
  • 1 large egg yolk
  • 1 garlic clove, finely grated
  • 1 teaspoon lemon zest, finely grated
  • 2 tablespoons fresh lemon juice, plus more to taste
  • 1 teaspoon Dijon mustard
  • Kosher salt to taste
  • 1 cup vegetable oil
  • CRAB TOAST:
  • 1 cup lump crabmeat, picked over, shells removed
  • 2 tablespoons fennel fronds, chopped
  • 1 to 2 serrano chiles, seeded, finely chopped
  • 6 tablespoons extra-virgin olive oil, divided
  • Kosher salt to taste
  • 4 (3/4-inch thick) slices country-style sourdough bread
  • lemon wedges (for serving)

Details

Servings 4
Preparation time 15mins
Cooking time 20mins
Adapted from bonappetit.com

Preparation

Step 1

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.

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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