Crab Toast with Lemon Aioli

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.

Photo by Liz G.
Adapted from bonappetit.com
Crab Toast with Lemon Aioli, the perfect brunch or light snack!

PREP TIME

15

minutes

TOTAL TIME

20

minutes

SERVINGS

4

servings

PREP TIME

15

minutes

TOTAL TIME

20

minutes

SERVINGS

4

servings

Adapted from bonappetit.com

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)

Directions

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.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: