Information
Course: hors d'oeuvre
Total time: under 30 minutes
Skill level: Easy
Cost: Moderate
Yield: Serves 4
Ingredients
- 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
- 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
Directions
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.
Nutritional Information
Nutrients per serving
310kcal (16%)
651mg (27%)
36g
2g
10g (15%)
0g
7g (34%)
1g
1g
60mg (20%)
2g
19g
40mg
296mg
4mcg RAE (0%)
2mg (3%)
87mg (9%)
3mg (16%)