CRAB TOAST WITH LEMON AIOLI

Crab Toast with Lemon Aioli image

Yield Makes 4 servings

Number Of Ingredients 16

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)

Steps:

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.