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
The Martha Stewart Show, September 2010
- 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 (http://www.marthastewart.com/284776/aioli)
- 8 lemon wedges
- In a large bowl, combine crab meat, fennel fronds, serrano chile, 3 tablespoons olive oil, and salt; set aside.
- 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.
- 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.
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