Name: Crab Toast With Lemon Aioli
Yield: 4 Servings
Ingredients: 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; 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)

Toast piled with lump crab meat salad and fennel fronds with lemon wedges on the side cut into 4 slices.

Photo by Christopher Testani

This dish is only as good as the crab it’s made with; buy the best you can get.

Recipe notes