CRAB TOAST WITH LEMON AIOLI RECIPE - (4/5)

Crab Toast with Lemon Aioli Recipe - (4/5) image

Provided by á-3151

Number Of Ingredients 16

Previous Next

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)

Steps:

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.