Crab Toast
First of all, let’s just put it out there that I love anything that has to do with crab. It’s quite rare that to find a crab toast on any menu anywhere and if you do find a variation of it, it’s usually a crab melt (which I love as well). One of the best crab toasts I’ve ever had comes from ABC Kitchen in NYC. What makes their crab toast particularly good is the amount of crab that is on the toast as well as the simplicity in flavors. The crab is not covered in a lot of sauce and the simple dressing that it is tossed in, is light, flavorful and the perfect compliment to highlight the star of this dish, which is the luscious crab meat. We found a rendition of the recipe from ABC kitchen that was shared on Bon Appetit and we had to re-share it here with all of you because it’s really just that good!
INGREDIENTS
Lemon Aioli
1 large egg yolk
1 garlic clove, finely grated
1 tsp. finely grated lemon zest
2 Tbsp. (or more) fresh lemon juice
1 tsp. Dijon mustard
Kosher salt
1 cup vegetable oil
Crab Toast
8 oz. lump crabmeat, picked over
2 Tbsp. chopped fennel fronds
1–2 serrano chiles, seeded, finely chopped
6 Tbsp. extra-virgin olive oil, divided
Kosher salt
4 ¾”-thick slices country-style sourdough bread
Lemon wedges (for serving)
1 Avocado for garnishing
INSTRUCTIONS
MAKING THE 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. (You don’t need to use all the oil and if you wish for a thicker aioli, add some mayonnaise)
MAKING THE CRAB TOAST
Toss crabmeat, fennel fronds, 1 chile, and 2 Tbsp. oil in a medium bowl. Season with salt; add more chile, if desired. (If you don’t have fennel fronds, use dried fennel powder)
Drizzle both sides of bread with remaining 4 Tbsp. 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 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. Adorn with dill prior to serving if desired.
