Name: Crab Toast with Lemon Aioli
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 to 2 serrano chiles, seeded, finely chopped; 6 tbsp extra-virgin olive oil, divided; Kosher salt; 4 3/4"-thick slices country-style sourdough bread; lemon wedges, for serving

Crab toast with lemon aioli and a lemon wedge on a white plate.

This dish is only as good as the crab it's made with; buy the freshest you can find.

Do ahead:

Aioli can be made 1 day ahead. Cover and chill. Crabmeat mixture can be made 2 days ahead. Cover and chill. Note: Raw egg is not recommended for infants, the elderly, pregnant women, or people with weakened immune systems.

Recipe notes

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