Skip to main content
Epicurious
Bon Appétit

Crab Toast with Lemon Aioli

5.0

(5)

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:

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

Crab toast:

8 ounces lump crabmeat, picked over
2 tablespoons chopped fennel fronds
1-2 serrano chiles, seeded, finely chopped
6 tablespoons extra-virgin olive oil, divided
Kosher salt
4 3/4"-thick slices country-style sourdough bread
Lemon wedges (for serving)

Preparation

  1. 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.

  2. 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.

TagsToastSandwichCrabShellfishSeafoodLemonCitrusFruitMainStarterLunchDinnerDairy FreeNut FreeFryBon Appétit
Read More
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Chickpea Tachin With Herb Salad
The golden, crunchy corners are worth fighting over.
Baked Cheddar and Leek Pasta
Not stuffed shells. But not not stuffed shells either.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
29 Spring Pastas to Make the Most of Seasonal Produce
Like spicy carrot rigatoni and weeknight-fancy ravioli with peas.
Broccoli Confetti Rice
A veg-forward main or gets-along-with-everyone side.
13 Types of Nuts and How to Cook With Them
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.
How to Thaw Fish Fast
The most efficient method takes less than an hour, but you might not even need it.