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 the sweetness of the crab with just a hint of heat and a spritz of citrus. Our Crab Toast with Lemon Aioli is a fast, easy-to-prepare appetizer recipe that will have your guests reaching for more.
Ingredients
Lemon Aioli:
- 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
Crab Toast:
- 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
- Kosher salt
- 4 ¾” – thick slices of country-style sourdough bread
Steps
- Whisk together the egg yolk, garlic, lemon zest, lemon juice, mustard, and a large pinch of salt in a medium bowl. Whisking constantly, slowly drizzle in oil, drop by drop at first, until the aioli is thickened and smooth; season with salt and more lemon juice, if desired.
- Toss crabmeat, fennel fronds, Serrano peppers, Thai Chili, and 3 TBSP oil in a medium bowl. Season with salt; add more chile if desired.
- Drizzle both sides of the bread with the remaining 4 TBSP oil; in working batches, toast in a large skillet over medium-high 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 4 pieces. Place a small dab of aioli in the center of each piece; serve with lemon wedges.
The Lemon Aioli can be made ahead of time, and can be used with any other seafood appetizer!
Buy Fresh Maine Crab Meat Online
This recipe was created using SoPo Seafood's fresh, wild-caught Maine Crab Meat. Our crab is caught in traps by local fishermen along the Maine Coast. The crabs are then cooked and picked by hand. The hand-picking process produces a quality of crab that is unsurpassed.
