Crab Toast with Lemon Aioli
Elegant crab toasts featuring fresh lump crabmeat atop crispy sourdough, dressed with a homemade lemon aioli and brightened with fennel fronds and serrano chiles. Perfect as an appetizer or light meal.
Ingredients
- •1 piece large egg yolk
- •1 clove garlic clove, finely grated
- •1 tsp finely grated lemon zest
- •2 tbsp fresh lemon juice
- •1 tsp Dijon mustard
- •1 pinch Kosher salt
- •1 cup vegetable oil
- •8 oz lump crabmeat
- •2 tbsp chopped fennel fronds
- •1 piece serrano chiles
- •6 tbsp extra-virgin olive oil
- •1 pinch Kosher salt
- •4 slice country-style sourdough bread
- •4 piece lemon wedges
- •for serving
Cooking Instructions
- 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.
10 min
- 2.
Toss crabmeat, fennel fronds, 1 chile, and 2 tbsp oil in a medium bowl. Season with salt; add more chile, if desired.
5 min
- 3.
Drizzle both sides of bread with remaining 4 tbsp oil; working in batches, toast in a large skillet over medium-high heat until golden brown, about 2 minutes per side.
8 min
- 4.
Spread each piece of toast with 1 tbsp 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.)
7 min
