Crab Toasts with Sriracha Mayonnaise
- 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
- Produce
- Lemon, wedges (1)
- Red chile flakes (1)
- Seafood
- Picked lump crabmeat (8 ounces)
- Condiments
- Dijon mustard (1 tablespoon)
- Sriracha (2 teaspoons)
- Sriracha mayonnaise (3 tablespoons)
- Sriracha mayonnaise (1)
- Cooking & Baking
- Grapeseed or other neutral oil (3/4 cup)
- Kosher salt (1/2 teaspoon)
- Bread & Baked Goods
- Sourdough bread, good (4 slices)
- Drinks
- Lemon juice, fresh (2 teaspoons)
- Refrigerated
- Egg yolk, large (1)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published November 14, 2011 (1 year ago).
35 people saved this recipe.
