When we visited Jean-Georges Vongerichten's ABC Kitchen back in the spring of 2010 Ed was smitten with the kitchen's toasts. The simple little bites of crusty bread are topped with ramps, local goat cheese, and on one of our favorites, peekytoe crab.
In his latest cookbook, Home Cooking with Jean-Georges, this recipe is ever so slightly tweaked and adapted for home kitchens. Instead of the mustard aioli that dresses the crab at ABC, Jean-Georges has opted for an orangey-bright Sriracha Mayonnaise here that's spiked with lemon juice and Dijon, tossed with sweet crab meat and piled on crusty slices of sourdough toast.
Instead of plating each toast, Jean-Georges likes to serve this appetizer family-style so the bread stays crisp and each guest can squeeze a bit of fresh lemon juice onto their crab just before popping it.
As always with our Cook the Book feature, we have five (5) copies of Home Cooking with Jean-Georges to give away this week.
Crab Toasts with Sriracha Mayonnaise
About This Recipe
|Active time:||15 minutes|
|Total time:||15 minutes|
|This recipe appears in:||Cook the Book: 'Home Cooking with Jean-Georges'|
- 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.
For the Crab Toasts: 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.