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:
Crab toast:
Preparation
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.
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.
