Crab Toasts with Sriracha Mayonnaise
Published by Clarkson Potter
Editor's Note: Looking for a quick and simple but flavorful meal to feed your family? Try this recipe for Crab Toasts with Sriracha Mayonnaise. A quick crab salad is made by combining lump crabmeat with homemade Sriracha mayonnaise. Crushed red pepper flakes add an additional layer of heat. Serving the crab salad makes on sourdough toast makes this meal even more special. This is perfect for lunch or dinner, but it would also wow guests as an appetizer.
OccasionCasual Dinner Party, Cocktail Party, Formal Dinner Party
Recipe CourseHors D'oeuvre
Dietary ConsiderationLactose-free, Peanut Free, Soy Free, Tree Nut Free
Taste and TextureCreamy, Hot & Spicy
- 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:
- 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