Crab Toasts with Sriracha Mayonnaise Recipe

Crab Toasts with Sriracha Mayonnaise Recipe

  • 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
  1. To make the Crab Toasts:
  2. Toast the bread until golden brown. Cut each slice into 2-inch pieces.
  3. 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:
  4. To Make the Sriracha Mayonnaise:
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