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Epicurious

Crab Toast with Lemon Aioli

5.0

(5)

This dish is only as good as the crab it's made with; buy the best you can get.

Recipe information

  • Yield

    Makes 4 servings

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
Lemon wedges (for serving)

Preparation

  1. For lemon aioli:

    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.

    Step 2

    DO AHEAD: Aioli can be made 1 day ahead. Cover and chill.

  2. For crab toast:

    Step 3

    Toss crabmeat, fennel fronds, 1 chile, and 2 tablespoons oil in a medium bowl. Season with salt; add more chile, if desired.

    Step 4

    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.

    Step 5

    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.)

    Step 6

    DO AHEAD: Crabmeat mixture can be made 2 days ahead. Cover and chill.

TagsToastSandwichCrabShellfishSeafoodLemonCitrusFruitMainStarterLunchDinnerDairy FreeNut FreeFryBon Appétit
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