Crab Toast with Sriracha Mayonnaise

abc kitchen crab toastIf there is one restaurant that I find my mind wandering to time and time again, it would be Jean-Georges’, ABC Kitchen in New York City. Everything from the interior design, table settings and food are pure perfection.

When I was in the city last, I ordered the crab toast appetizer and I find myself thinking about it whenever I get a pang of hunger. Luckily, Jean-Georges shared his recipe on his website.

Ingredients:

  • 4 slices good sourdough bread
  • 3 tablespoons Sriracha Mayonnaise (recipe follows)
  • 8 ounces picked lump crabmeat, preferably peekytoe, picked over for bits of shell
  • Crushed red chile flakes, optional
  • 1 lemon, cut into wedges

Sriracha Mayonnaise:

  • 1 large egg yolk
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon kosher salt
  • 3/4 cup grapeseed or other neutral oil
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons Sriracha

For 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.

Directions:
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.

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