Crab Toast with Lemon Aioli

Ingredients for Crab Toast with 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

• 240ml vegetable oil

• 230g lump crabmeat, picked over

• 2 tablespoons chopped fennel fronds

• 1 to 2 serrano chillies, 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

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.

Toss crabmeat, fennel fronds, 1 chilli, and 2 tablespoons oil in a medium bowl. Season with salt; add more chilli, if desired.

Drizzle both sides of bread with remaining 60ml oil; working in 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 tablespoon aioli. Top with crabmeat; cut each toast into 4 pieces. Place a small dab of aioli in centre of each piece; serve with lemon wedges. (Extra aioli can be used for dressings or dips.)

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.