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.)
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my-gmail@aol.comI have made this crab toast several times and it is always a hit. I like to add a bit of chopped celery and red onion to the crab salad. I also like to serve it on toasted sourdough bread.
elisa alaurin
elisa@gmail.comThis crab toast was not good. The crab was mushy and the lemon aioli was too sour. I would not recommend this recipe.
Jake Wanamaker
wanamaker-j51@aol.comThis crab toast was a bit bland. I think I will add some Old Bay seasoning next time. The lemon aioli was good, but I would have liked it to be a bit more garlicky.
Saad Ahmed
a-saad95@yahoo.comI made this crab toast for brunch and it was perfect. The crab was fresh and the lemon aioli was delicious. I will definitely be making this again.
Gulfam Bhatti
gulfam@hotmail.frThis crab toast was easy to make and so delicious. I used fresh crab meat and it made all the difference. The lemon aioli was also very good. I will definitely be making this again.
Alfred Florence
a.f18@aol.comOMG this crab toast was amazing! I made it for a party and it was a huge hit. The lemon aioli was the perfect complement to the crab. I will definitely be making this again.