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Crab Toast with Lemon Aioli

Name: Crab Toast with Lemon Aioli
Ingredients: 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; 2 tbsp chopped fennel fronds; 1 to 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

A small grocery run gets this on the table.

Ingredients

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directions

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.)

Recipes sourced from Epicurious.com.

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