Crab Toast With Lemon Aioli Recipes

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CRAB TOAST WITH LEMON AIOLI RECIPE - (4/5)



Crab Toast with Lemon Aioli Recipe - (4/5) image

Provided by á-3151

Number Of Ingredients 16

LEMON AIOLI:
1 large egg yolk
1 garlic clove, finely grated
1 teaspoon lemon zest, finely grated
2 tablespoons fresh lemon juice, plus more to taste
1 teaspoon Dijon mustard
Kosher salt to taste
1 cup vegetable oil
CRAB TOAST:
1 cup lump crabmeat, picked over, shells removed
2 tablespoons fennel fronds, chopped
1 to 2 serrano chiles, seeded, finely chopped
6 tablespoons extra-virgin olive oil, divided
Kosher salt to taste
4 (3/4-inch thick) slices country-style sourdough bread
lemon wedges (for serving)

Steps:

  • 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. DO AHEAD: Aioli can be made 1 day ahead. Cover and chill. Toss crabmeat, fennel fronds, 1 chile, and 2 tablespoons oil in a medium bowl. Season with salt; add more chile, if desired. Drizzle both sides of bread with remaining 4 tablespoons 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 tablespoon 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.) DO AHEAD: Crabmeat mixture can be made 2 days ahead. Cover and chill.

CRAB TOAST WITH LEMON AIOLI



Crab Toast with Lemon Aioli image

Provided by Jean Georges Vongerichten

Categories     Lemon     Crab     Summer     Bon Appétit

Number Of Ingredients 16

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
Crab Toast:
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

Steps:

  • 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.
  • 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; 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.)

CRAB TOAST WITH LEMON AIOLI



Crab Toast with Lemon Aioli image

Categories     Appetizer     Cocktail Party     Oscars     New Year's Eve     Crab     Shower     Party     Lemon Juice     Bon Appétit     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 16

Lemon aioli:
1 large egg yolk
1 garlic clove, finely grated
1 teaspoon finely grated lemon zest
2 tablespoons (or more) fresh lemon juice
1 teaspoon Dijon mustard
Kosher salt
1 cup vegetable oil
Crab toast:
8 ounces lump crabmeat, picked over
2 tablespoons chopped fennel fronds
1-2 serrano chiles, seeded, finely chopped
6 tablespoons extra-virgin olive oil, divided
Kosher salt
4 3/4"-thick slices country-style sourdough bread
Lemon wedges (for serving)

Steps:

  • For 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.
  • DO AHEAD: Aioli can be made 1 day ahead. Cover and chill.
  • For crab toast:
  • Toss crabmeat, fennel fronds, 1 chile, and 2 tablespoons oil in a medium bowl. Season with salt; add more chile, if desired.
  • Drizzle both sides of bread with remaining 4 tablespoons 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 tablespoon 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.)
  • DO AHEAD: Crabmeat mixture can be made 2 days ahead. Cover and chill.

SPICY CRAB CAKES WITH LEMON AIOLI SAUCE



Spicy Crab Cakes with Lemon Aioli Sauce image

Provided by Patrick and Gina Neely : Food Network

Categories     appetizer

Time 55m

Yield 4 to 5 servings

Number Of Ingredients 22

2 tablespoons butter
1 shallot, chopped fine
1 clove garlic, minced
1/4 cup finely chopped red pepper
Kosher salt and freshly ground black pepper
1/2 cup mayonnaise
1/2 cup Dijon mustard
1/2 teaspoon lemon zest
1 teaspoon crab boil seasoning
1 tablespoon chopped fresh parsley leaves
1 cup plain panko bread crumbs
1 large egg
Hot sauce, to taste
1 pound lump crabmeat, picked over to remove cartilage and shell fragments
1/2 cup peanut oil
Lemon Aioli, recipe follows
1/2 cup mayonnaise
1 clove garlic, minced
1 tablespoon chopped chives
3 tablespoons lemon juice
1/2 teaspoon lemon zest
Kosher salt and freshly ground black pepper

Steps:

  • Heat a medium size pan over medium heat. Add the butter. Once melted add the shallot, 1 clove of garlic and red pepper. Lightly saute until tender, about 3 minutes. Season with salt and pepper. Remove from heat and allow to cool.
  • In a medium bowl, mix together mayonnaise, Dijon mustard, lemon zest, crab boil seasoning, fresh parsley, 1/2 cup of the panko and egg. Mix in cooked vegetables, hot sauce, and salt and pepper, to taste. Add crabmeat and stir well.
  • Form crab cakes using about 2 tablespoons of crab mixture for each cake.. Flatten until they're about 3/4 inches high. Dip the cakes into the remaining panko.
  • Add oil to a large skillet over high heat. Add crab cakes and saute, flipping once, until golden brown and crisp, about 5 to 6 minutes per side. Serve with Lemon Aioli.
  • In a medium bowl, mix all the ingredients together.

MINI CRAB CAKES WITH LEMON-DILL AIOLI



Mini Crab Cakes With Lemon-Dill Aioli image

I love a good crab cake! The sauce would also go great with shrimp instead of cocktail sauce. This recipe is from Pavilions.com. You can change the amount of bread crumbs to your liking.

Provided by MealPrepper

Categories     Crab

Time 30m

Yield 40 serving(s)

Number Of Ingredients 14

3/4 cup mayonnaise
2 teaspoons finely shredded lemon peel
4 teaspoons lemon juice
1 tablespoon fresh dill weed, minced
3 -4 garlic cloves, minced or pressed
1/3 cup mayonnaise
1 tablespoon Dijon mustard
1 large brown egg
1/8 teaspoon cayenne
3 cups fresh breadcrumbs
1/4 cup finely chopped celery
1/4 cup finely chopped red bell pepper
1/4 cup finely chopped green onion
4 (6 ounce) cans crabmeat, well drained

Steps:

  • 1. For aioli, in a small bowl combine mayonnaise, lemon peel and juice, dill, and garlic. Mix well, cover, and refrigerate until crab cakes are ready.
  • 2. For crab cakes, in a large bowl, combine mayonnaise, mustard, egg, cayenne, 1 cup bread crumbs, celery, red bell pepper, and green onion; mix well. Gently stir in crabmeat.
  • 3. Place remaining 2 cups bread crumbs in a shallow dish. Shape crab into small cakes (about 1 1/2-in. diameter); coat with bread crumbs, pressing gently to adhere.
  • 4. Place apart in two oiled 12- by- 17-in. rimmed baking pans. Bake in a 500° oven for 7 minutes, switch pan positions, and continue baking until golden brown, about 7 minutes longer. Serve hot with aioli.

Nutrition Facts : Calories 74.2, Fat 2.8, SaturatedFat 0.5, Cholesterol 14.1, Sodium 253.3, Carbohydrate 7.7, Fiber 0.4, Sugar 1, Protein 4.5

CRAB TOAST



Crab Toast image

Like the very best crab cakes on earth, which have as little dulling, distracting or deadening filler as possible, these crab toasts take that ethos to the extreme. There is no call for bell pepper or bread crumbs or diced celery; just the best fresh, sweet, saline crab meat you can buy, gently seasoned with a little lemon juice, bound with a tiny amount of tangy crème fraîche, then piled onto a slab of good toast, still warm. The toast is made ever so luxurious with a slathering of nutty brown butter mayonnaise. These two simple components - crab and brown butter toast - act in concert, and a glass of cold rosé to wash them down makes for the most exhilarating, satisfying spring supper imaginable.

Provided by Gabrielle Hamilton

Categories     brunch, dinner, easy, lunch, quick, finger foods, sandwiches, seafood, appetizer, main course, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

1/2 cup unsalted butter (1 stick)
1 whole egg plus 1 egg yolk
2 tablespoons plus 1 teaspoon fresh lemon juice
Kosher salt
1/2 cup grapeseed oil
12 ounces crab meat
4 teaspoons extra-virgin olive oil
2 teaspoons finely minced chives
1 teaspoon crème fraîche, sour cream, heavy cream or half-and-half
4 to 6 slices pane Francese, black pumpernickel or other rustic bread, toasted on both sides

Steps:

  • In a small sauce pot, brown the butter over medium heat, swirling the pot, until the butter is caramel-colored and has a nutty fragrance, about 5 minutes. Transfer to a bowl, scraping up all the milk solids from the bottom and sides of the pot while the butter is still hot, and let cool to room temperature.
  • Place the egg and egg yolk, 2 tablespoons lemon juice, a healthy pinch of salt and 1 tablespoon cold water in the bowl of a food processor. With the processor running, slowly drizzle in the grapeseed oil. Once all the oil has been added, the mayonnaise should be loose yet emulsified. While the processor is still running, slowly drizzle in the brown butter and any toasted milk solids. Season to taste with salt and set aside.
  • For the crab salad, gently and quickly mix crab meat, olive oil, chives, crème fraîche and remaining 1 teaspoon lemon juice together in a bowl. Season to taste with salt.
  • Schmear each piece of toasted bread with the brown butter mayonnaise evenly - as we like to say, "wall to wall." Divide the crab mixture among the slices, piling it evenly on top.

CRAB CAKES WITH LEMON GARLIC AIOLI SAUCE



Crab Cakes With Lemon Garlic Aioli Sauce image

My friend Kirsten shared this recipe for me when I needed a no-fail crab cake recipe for a holiday party. This was fantastic

Provided by Dine Dish

Categories     Crab

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 18

1 (8 ounce) can premium white lump crabmeat, drained
2 tablespoons mayonnaise
1 small egg
1/4 cup finely chopped green onion
1/4 cup finely chopped green pepper
1/2 cup fresh white breadcrumbs (add dash of salt and pepper)
1 tablespoon Old Bay Seasoning
1 tablespoon chopped fresh parsley
1 garlic clove, mashed into a paste
1/2 lemon, juice of, fresh lemon of a
flour
2 -4 tablespoons olive oil
1 tablespoon butter
1/4 cup mayonnaise
2 small garlic cloves, mashed to a paste with salt
1/2 lemon, juice of
1 dash black pepper
1 teaspoon Old Bay Seasoning

Steps:

  • Mix first 10 ingredients together, being careful to not overmix or break up the crab chunks.
  • Dust a sheet pan or piece of tinfoil with flour. Carefully form little patties with the mixture and drop them onto the sheet pan or foil to dust with flour. Don't overhandle as the mixture will be very soft and wet. If the mixture is too wet, add more crumbs, or some flour.
  • Meanwhile, melt butter into 2 tbs of the olive oil and heat a sauté pan to medium-high. Carefully drop cakes into pan with a spatula. Cook on one side until brown and crisp.
  • Turn carefully, cook on the other side until brown and crisp and the inside of the cakes are cooked, about 2-3 minutes per side.
  • Serve hot, topped with aioli and a few sliced green onions for garnish.
  • For the sauce:.
  • Mash garlic into a fine paste with the side of a knife on a cutting board, using salt as an abrasive. Mix all ingredients together. Serve with the crab cakes.

AIOLI FOR PEEKYTOE CRAB TOAST



Aioli for Peekytoe Crab Toast image

This aioli recipe adds garlicky flavor to chef Dan Kluger's Peekytoe Crab Toast.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes about 1 1/2 cups

Number Of Ingredients 6

1 teaspoon Dijon mustard
1 clove garlic, grated
2 tablespoons freshly squeezed lemon juice
1 teaspoon coarse salt
1 large egg yolk
1 cup plus 2 tablespoons canola oil

Steps:

  • Place mustard, garlic, lemon juice, and salt in the bowl of a food processor; process to combine. Add egg and, with the motor running, slowly add olive oil until mixture is thickened and emulsified. Aioli can be stored in an airtight container, refrigerated, for up to 2 days.

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2013-08-11  · Step 1. 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, …
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4.2/5 (27)
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  • 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.
  • 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.
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CRAB TOAST WITH LEMON AIOLI - MASTERCOOK
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THE SINGLE SERVING: CRAB TOAST WITH LEMON AIOLI
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Top Asked Questions

How do you make crab cakes with aioli?
To make the aioli, in a small bowl, mix together the mayonnaise, lemon zest and juice and garlic. Season with salt and pepper. Set aside 1/4 cup of the aioli. Cover and refrigerate the remaining aioli until serving. Line a rimmed baking sheet with parchment paper. To make the crab cakes, pick over the crabmeat for shell shards and cartilage.
How do you make crab toast?
To make the crab toast start by heating a medium saucepan and add the first 5 ingredients up to the crab meat. On low heat whisk until the sauce is thick and clump free. Take the sauce off the heat and fold in crab meat making sure not to break up the chunks of crab.
How to make crab cakes with mayonnaise?
Directions. In a medium bowl, mix together mayonnaise, Dijon mustard, lemon zest, crab boil seasoning, fresh parsley, 1/2 cup of the panko and egg. Mix in cooked vegetables, hot sauce, and salt and pepper, to taste. Add crabmeat and stir well. Form crab cakes using about 2 tablespoons...
How to cook crab cakes in a pan?
Add oil to a large skillet over high heat. Add crab cakes and saute, flipping once, until golden brown and crisp, about 5 to 6 minutes per side. Serve with Lemon Aioli. In a medium bowl, mix all the ingredients together.

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