Crab Toast With Lemon Aioli

Crab Toast with Lemon Aioli

A few weeks ago, I ate the most delicious thing that has been on my mind ever since.  My husband and I had dinner with friends at ABC Kitchen, and we ordered Crab Toast as an appetizer (among a few others).  We loved it so much that we ordered a second batch, though we had other courses coming.  It.  Is.  Insane.

So when I found the recipe, I couldn’t believe it.  I ran right out to get the ingredients so I could make it last night.  There are a few things that shocked me: A) It wasn’t hard to make, and B) The homemade version was just as good as the euphoria-inducing fare from one of the most heralded restaurants in New York.

crab mixture

So, I don’t mean to be melodramatic, but if this kind of thing is at all your jam, I think you should head out and buy the ingredients to make it this weekend.  I swear, you’ll be so glad you did.

Crab Toast with Lemon Aioli

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

Ingredients

-Lemon Aioli

  • 1 large egg yolk
  • 1 garlic clove, finely grated
  • 1 tsp. finely grated lemon zest
  • 2 Tbsp. (or more) fresh lemon juice
  • 1 tsp. Dijon mustard
  • Kosher salt
  • 1 cup vegetable oil

-Crab Toast

  • 8 oz. lump crabmeat, picked over with a fork
  • 2 Tbsp. chopped fennel fronds
  • 1-2 serrano chiles, seeded, finely chopped
  • 6 Tbsp. extra-virgin olive oil, divided
  • Kosher salt
  • 4- 3/4″-thick slices country-style sourdough bread
  • lemon wedges (for serving)

Instructions

-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.

-Crab Toast

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

Drizzle both sides of bread with remaining 4 Tbsp. oil, and working in batches, toast in a large skilled over medium heat, until golden brown, about 2 minutes per side.

Spread each piece of toast with 1 Tbsp. aioli.  Top with crabmeat; cut each toast into 3 or 4 pieces.  Place a small dab of aioli in each piece; serve with lemon wedges.  (Extra aioli can be used for dressing or dips.)

**The crabmeat mixture can be made 2 days ahead.  Cover and chill.

Enjoy!!  It’s suuuuuuuuuper delicious!  Have a great weekend!

Recipe from Bon Appetit

 

No comments