This dish is only as good as the crab it's made with; buy the freshest you can find.
Aioli can be made 1 day ahead. Cover and chill. Crabmeat mixture can be made 2 days ahead. Cover and chill. Note: Raw egg is not recommended for infants, the elderly, pregnant women, or people with weakened immune systems.
Ingredients
Lemon Aioli:
Crab Toast:
Preparation
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.
Crab Toast:
Step 2
Toss crabmeat, fennel fronds, 1 chile, and 2 tbsp oil in a medium bowl. Season with salt; add more chile, if desired.
Step 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.
Step 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.)
Recipe notes
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