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Asian, Fusion
Crab Toasts with Sriracha Mayonnaise  Recipe-24342

Photo by: John Kernick
Comments: 0


Yield: Serves 4


For the Crab Toasts:

  • 4 slices good sourdough bread
  • 3 tablespoons Sriracha Mayonnaise (see recipe below) 
  • 8 ounces picked lump crabmeat, preferably peekytoe, picked over for bits of shell 
  • Crushed red chile flakes, optional
  • 1 lemon, cut into wedges

For the Sriracha Mayonnaise (makes 1 cup):

  • 1 large egg yolk 
  • 1 tablespoon Dijon mustard 
  • ½ teaspoon kosher salt 
  • ¾ cup grapeseed or other neutral oil 
  • 2 teaspoons fresh lemon juice 
  • 2 teaspoons sriracha 


To make the Crab Toasts:

Toast the bread until golden brown. Cut each slice into 2-inch pieces.

Gently fold the mayonnaise into the crabmeat until well mixed. Spoon the crab mixture into a serving bowl and set inside a larger serving bowl filled with ice to keep cold if desired. Garnish with chile flakes if desired. Serve with the lemon wedges and toasts.

To Make the Sriracha Mayonnaise:

Whisk together the yolk, mustard, and salt until well blended. Continue whisking while adding the oil in a slow, steady stream to emulsify the mixture. Whisk in the lemon juice and sriracha until well blended. The mayonnaise can be refrigerated for up to 2 days.

© 2011 Jean-Georges Vongerichten

Nutritional Information

Nutrients per serving (% daily value)

310kcal (16%)
651mg (27%)
10g (15%)
7g (34%)
60mg (20%)
4mcg RAE (0%)
2mg (3%)
87mg (9%)
3mg (16%)

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