Ilas Crab With Dill On Toast Recipes

CRAB TOAST WITH LEMON AIOLI

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 SALAD ON BRIOCHE TOAST

Steps:

• In a large bowl, combine the crab, mayonnaise, wasabi, 3/4 of the chopped apples, all of the fennel (including green tops), the radishes, juice and zest of 1 Meyer lemon, and salt, to taste. Cover and refrigerate until ready to serve.
• In a small bowl, combine the remaining chopped apples with remaining lemon juice and zest. Season with salt, to taste, and set aside for garnish.
• Toast: Remove the crusts from the brioche and cut into 3/4-inch thick slices. Stack the slices and cut into 1 1/2-inch squares. Alternately, you could use a cookie cutter to make circles or other small shapes of your choice. You should have about 48 pieces when finished.
• Working in batches, melt some of the butter in a large skillet over medium heat. Add the brioche, in batches, and toast until golden brown, turning over and adding more butter, if necessary. Repeat with remaining butter and brioche. Toasts can be made up to 48 hours in advance and stored in an airtight container at room temperature.
• To serve, put a rounded tablespoon of crab salad on each brioche toast and top with a sprinkling of chopped lemon-marinated apples.

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

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 WITH DILL ON CAYENNE TOASTS

Steps:

• Make toasts:
• Preheat oven to 350°F.
• Stack bread slices and cut off crusts. Quarter slices to make twenty-four 1 1/2-inch squares and arrange squares on a baking sheet. In a small saucepan melt butter and stir in cayenne and salt. Brush tops of squares with butter mixture and bake in middle of oven until pale golden, about 10 minutes. Cool toasts on a rack. Toasts may be made 1 day ahead and kept in an airtight container at room temperature.
• Make crab:
• Pick over crab meat to remove any bits of shell and cartilage (being careful not to break up lumps). In a small bowl stir together remaining ingredients with salt to taste and gently stir in crab. Crab mixture may be made 6 hours ahead and chilled, covered.
• Just before serving, mound about 1/2 tablespoon crab mixture on each toast and garnish with dill.

CRAB DILL DIP

Steps:

• Mix together all ingredients except the crab meat until well blended.
• Add crab meat after mixture is fairly smooth and consistent.
• If using imitation crab meat, you will have to cut the meat into fairly small pieces before adding to mixture.
• Serve with crackers.

CRAB TOAST WITH LEMON AIOLI

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.

CRAB TOAST

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, LIME & CHILLI TOASTS

Steps:

• Heat oven to 200C/180C fan/gas 6. Put the baguette slices onto a baking tray, drizzle over half the oil, add some seasoning, then bake for 5 mins until golden at the edges.
• Meanwhile, mix the crab, chilli, coriander, lime zest and juice with the remaining oil and some seasoning, then spoon on top of the toast just before you serve.

CURRY CRAB TOAST

Steps:

• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Mix crabmeat, Swiss cheese, green onions, parsley, curry powder, lemon juice, salt, and pepper together in a small bowl. Add just enough mayonnaise to hold the mixture together.
• Spread a small amount of the mixture on baguette slices. Place slices on a baking sheet.
• Broil in the preheated oven until they start to bubble a bit, 3 to 5 minutes. Serve warm.

ILA'S CRAB WITH DILL ON TOAST

Steps:

• Cut the crusts off the bread and then cut them into 1/4's. Mix together the butter, red pepper flakes and salt. Brush the bread with this mixture. Bake on a cookie sheet for 10 min at 375 degrees or until golden brown.
• Mix the crab mixture and place on warm toast. Garnish with a fresh dill sprig.