Maine Crab Toast with Lemon Aioli Recipe
By SoPo Seafood's Jacqueline Clark, AKA The Briny Babe. Maine Crab Meat is deliciously sweet this time of year. While meaty crab rolls loaded up with mayo and butter are wonderful, we love showcasing...
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Cooking tools:
- Microplane
- Whisk
- Mixing bowl
- Chef's knife
- Cutting board
- Skillet
- Stove
- Measuring spoon
- Spoon
- Serving platter
Ingredients
- 1 large egg yolk
- 1 garlic clove, finely grated
- 1 tsp lemon zest, finely grated
- 2 TBSP (or more) fresh lemon juice
- 1 tsp Dijon mustard
- Kosher salt
- 1 TBSP vegetable oil
- 8 oz lump crab meat, picked over
- 2 TBSP chopped fennel fronds
- 1 to 2 serrano chiles, seeded, finely chopped
- 1 Thai chile, seeded, finely chopped
- 6 TBSP extra-virgin olive oil, divided
- 4 ¾” – thick slices of country-style sourdough bread
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