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.
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
- 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
- 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)
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.
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