Best 8 Crab Toast With Lemon Aioli Recipes
Are you looking for a delectable and easy-to-prepare appetizer or lunch dish that is sure to impress your friends and family? Look no further than our guide to the art of crafting the perfect crab toast with lemon aioli. This culinary masterpiece combines the delicate flavors of crab meat with a zesty and creamy lemon aioli, all nestled atop a crisp and golden toast. Get ready to embark on a culinary journey that will tantalize your taste buds and leave you craving more.
Check out the recipes below so you can choose the best recipe for yourself!
CRAB TOAST WITH LEMON AIOLI RECIPE - (4/5)
Provided by á-3151
Number Of Ingredients 16
Steps:
- 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. DO AHEAD: Aioli can be made 1 day ahead. Cover and chill. Toss crabmeat, fennel fronds, 1 chile, and 2 tablespoons oil in a medium bowl. Season with salt; add more chile, if desired. Drizzle both sides of bread with remaining 4 tablespoons oil, and 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 center of each piece; serve with lemon wedges. (Extra aioli can be used for dressings or dips.) DO AHEAD: Crabmeat mixture can be made 2 days ahead. Cover and chill.
CRAB TOAST WITH LEMON AIOLI
Provided by Jean Georges Vongerichten
Categories Lemon Crab Summer Bon Appétit
Number Of Ingredients 16
Steps:
- Lemon Aioli:
- 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:
- Toss crabmeat, fennel fronds, 1 chile, and 2 tbsp oil in a medium bowl. Season with salt; add more chile, if desired.
- 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.
- 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.)
CRAB TOAST WITH LEMON AIOLI
Categories Appetizer Cocktail Party Oscars New Year's Eve Crab Shower Party Lemon Juice Bon Appétit Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 16
Steps:
- For lemon aioli:
- 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.
- DO AHEAD: Aioli can be made 1 day ahead. Cover and chill.
- For crab toast:
- Toss crabmeat, fennel fronds, 1 chile, and 2 tablespoons oil in a medium bowl. Season with salt; add more chile, if desired.
- Drizzle both sides of bread with remaining 4 tablespoons oil, and 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 center of each piece; serve with lemon wedges. (Extra aioli can be used for dressings or dips.)
- DO AHEAD: Crabmeat mixture can be made 2 days ahead. Cover and chill.
SPICY CRAB CAKES WITH LEMON AIOLI SAUCE
Provided by Patrick and Gina Neely : Food Network
Categories appetizer
Time 55m
Yield 4 to 5 servings
Number Of Ingredients 22
Steps:
- Heat a medium size pan over medium heat. Add the butter. Once melted add the shallot, 1 clove of garlic and red pepper. Lightly saute until tender, about 3 minutes. Season with salt and pepper. Remove from heat and allow to cool.
- In a medium bowl, mix together mayonnaise, Dijon mustard, lemon zest, crab boil seasoning, fresh parsley, 1/2 cup of the panko and egg. Mix in cooked vegetables, hot sauce, and salt and pepper, to taste. Add crabmeat and stir well.
- Form crab cakes using about 2 tablespoons of crab mixture for each cake.. Flatten until they're about 3/4 inches high. Dip the cakes into the remaining panko.
- Add oil to a large skillet over high heat. Add crab cakes and saute, flipping once, until golden brown and crisp, about 5 to 6 minutes per side. Serve with Lemon Aioli.
- In a medium bowl, mix all the ingredients together.
MINI CRAB CAKES WITH LEMON-DILL AIOLI
I love a good crab cake! The sauce would also go great with shrimp instead of cocktail sauce. This recipe is from Pavilions.com. You can change the amount of bread crumbs to your liking.
Provided by MealPrepper
Categories Crab
Time 30m
Yield 40 serving(s)
Number Of Ingredients 14
Steps:
- 1. For aioli, in a small bowl combine mayonnaise, lemon peel and juice, dill, and garlic. Mix well, cover, and refrigerate until crab cakes are ready.
- 2. For crab cakes, in a large bowl, combine mayonnaise, mustard, egg, cayenne, 1 cup bread crumbs, celery, red bell pepper, and green onion; mix well. Gently stir in crabmeat.
- 3. Place remaining 2 cups bread crumbs in a shallow dish. Shape crab into small cakes (about 1 1/2-in. diameter); coat with bread crumbs, pressing gently to adhere.
- 4. Place apart in two oiled 12- by- 17-in. rimmed baking pans. Bake in a 500° oven for 7 minutes, switch pan positions, and continue baking until golden brown, about 7 minutes longer. Serve hot with aioli.
Nutrition Facts : Calories 74.2, Fat 2.8, SaturatedFat 0.5, Cholesterol 14.1, Sodium 253.3, Carbohydrate 7.7, Fiber 0.4, Sugar 1, Protein 4.5
CRAB TOAST
Like the very best crab cakes on earth, which have as little dulling, distracting or deadening filler as possible, these crab toasts take that ethos to the extreme. There is no call for bell pepper or bread crumbs or diced celery; just the best fresh, sweet, saline crab meat you can buy, gently seasoned with a little lemon juice, bound with a tiny amount of tangy crème fraîche, then piled onto a slab of good toast, still warm. The toast is made ever so luxurious with a slathering of nutty brown butter mayonnaise. These two simple components - crab and brown butter toast - act in concert, and a glass of cold rosé to wash them down makes for the most exhilarating, satisfying spring supper imaginable.
Provided by Gabrielle Hamilton
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a small sauce pot, brown the butter over medium heat, swirling the pot, until the butter is caramel-colored and has a nutty fragrance, about 5 minutes. Transfer to a bowl, scraping up all the milk solids from the bottom and sides of the pot while the butter is still hot, and let cool to room temperature.
- Place the egg and egg yolk, 2 tablespoons lemon juice, a healthy pinch of salt and 1 tablespoon cold water in the bowl of a food processor. With the processor running, slowly drizzle in the grapeseed oil. Once all the oil has been added, the mayonnaise should be loose yet emulsified. While the processor is still running, slowly drizzle in the brown butter and any toasted milk solids. Season to taste with salt and set aside.
- For the crab salad, gently and quickly mix crab meat, olive oil, chives, crème fraîche and remaining 1 teaspoon lemon juice together in a bowl. Season to taste with salt.
- Schmear each piece of toasted bread with the brown butter mayonnaise evenly - as we like to say, "wall to wall." Divide the crab mixture among the slices, piling it evenly on top.
CRAB CAKES WITH LEMON GARLIC AIOLI SAUCE
My friend Kirsten shared this recipe for me when I needed a no-fail crab cake recipe for a holiday party. This was fantastic
Provided by Dine Dish
Categories Crab
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Mix first 10 ingredients together, being careful to not overmix or break up the crab chunks.
- Dust a sheet pan or piece of tinfoil with flour. Carefully form little patties with the mixture and drop them onto the sheet pan or foil to dust with flour. Don't overhandle as the mixture will be very soft and wet. If the mixture is too wet, add more crumbs, or some flour.
- Meanwhile, melt butter into 2 tbs of the olive oil and heat a sauté pan to medium-high. Carefully drop cakes into pan with a spatula. Cook on one side until brown and crisp.
- Turn carefully, cook on the other side until brown and crisp and the inside of the cakes are cooked, about 2-3 minutes per side.
- Serve hot, topped with aioli and a few sliced green onions for garnish.
- For the sauce:.
- Mash garlic into a fine paste with the side of a knife on a cutting board, using salt as an abrasive. Mix all ingredients together. Serve with the crab cakes.
AIOLI FOR PEEKYTOE CRAB TOAST
This aioli recipe adds garlicky flavor to chef Dan Kluger's Peekytoe Crab Toast.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes about 1 1/2 cups
Number Of Ingredients 6
Steps:
- Place mustard, garlic, lemon juice, and salt in the bowl of a food processor; process to combine. Add egg and, with the motor running, slowly add olive oil until mixture is thickened and emulsified. Aioli can be stored in an airtight container, refrigerated, for up to 2 days.
Tips:
- For the best results, use fresh crab meat. If you're using frozen crab meat, be sure to thaw it completely before using.
- If you don't have any lemon aioli on hand, you can make your own by whisking together mayonnaise, lemon juice, garlic, and salt and pepper to taste.
- If you're using a toaster oven, be sure to preheat it to the highest setting before cooking the crab toast.
- Keep an eye on the crab toast while it's cooking to prevent it from burning.
- Serve the crab toast immediately, while it's still hot and crispy.
Conclusion:
Crab toast with lemon aioli is a delicious and easy-to-make appetizer or snack. It's perfect for a party or potluck, or as a quick and easy meal. With its creamy, tangy, and slightly sweet flavor, this dish is sure to please everyone at the table. So next time you're looking for a quick and easy recipe, give crab toast with lemon aioli a try.
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