INGREDIENTS
For 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
For Crab Toast
8 oz. lump crab meat, 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)
DIRECTIONS
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.
Note: Aioli can be made 1 day ahead. Cover and chill.
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, 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. (Extra aioli can be used for dressings or dips.)
Note: Crabmeat mixture can be made 2 days ahead. Cover and chill.
