Crab Toast with Lemon Aioli

From the kitchen of Carly

Buttery crab piled onto crispy toast with silky lemon aioli, bright fennel fronds, and a kick of serrano heat. This is the kind of elegant appetizer that tastes like a splurge but comes together in minutes. Fresh, bright, and utterly crave-worthy.

Prep
n/a
Cook
n/a
Total
n/a
Servings
4
Difficulty
medium

Ingredients

4 servings

  • 11 large egg yolk
  • 11 garlic clove, finely grated
  • 11 tsp finely grated lemon zest
  • 12 tbsp (or more) fresh lemon juice
  • 11 tsp Dijon mustard
  • 1Kosher salt
  • 11 cup vegetable oil
  • 18 oz lump crabmeat, picked over
  • 12 tbsp chopped fennel fronds
  • 11 to 2 serrano chiles, seeded, finely chopped
  • 16 tbsp extra-virgin olive oil, divided
  • 1Kosher salt
  • 14 3/4"-thick slices country-style sourdough bread
  • 1lemon wedges
  • 1for serving

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.

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

  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.

  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.)