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Peekytoe Crab Toast

Peekytoe crab, so named because of its toelike leg tips, sits sweet and tender atop toasted bread in this recipe from chef Dan Kluger. Also try: Shaved Raw Summer Squash with Parmesan Dressing, Roasted Beets with Yogurt, Roasted Squash with Parmesan

  • servings: 4

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Ingredients

  • 8 ounces peekytoe crab meat, picked over for shells
  • 1/4 cup coarsely chopped fennel fronds
  • 1 tablespoon finely chopped, seeded serrano chile
  • 1/4 cup plus 3 tablespoons extra-virgin olive oil
  • 2 teaspoons coarse salt
  • 4 (3/4-inch-thick) slices sourdough bread
  • 1/2 cup Aioli
  • 8 lemon wedges

Directions

  1. Step 1

    In a large bowl, combine crab meat, fennel fronds, serrano chile, 3 tablespoons olive oil, and salt; set aside.

  2. Step 2

    Drizzle bread with remaining 1/4 cup olive oil. Heat a large nonstick skillet over medium heat. Add bread and cook, turning once, until golden and crisp on each side.

  3. Step 3

    Remove bread from skillet and spread one side of each slice with aioli; top with crab mixture. Cut each slice of bread into quarters and top crab with a dollop of aioli. Serve immediately with lemon wedges.

Source
The Martha Stewart Show, September 2010

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Reviews (1)

  • TriDeltQT 22 Sep, 2010

    I am allergic to crab any suggestions to substitute for this recipe?