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



Ingredient Checklist


Instructions Checklist
  • 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.

Reviews (1)

8 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 0
Rating: Unrated
I am allergic to crab any suggestions to substitute for this recipe?