Serious Eats: Recipes

Crab Toasts with Sriracha Mayonnaise

[Photograph: John Kernick]

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.

Adapted from Home Cooking with Jean-Georges by Jean-Georges Vongerichten. Copyright © 2011. Published by Clarkson Potter. Available wherever books are sold. All Rights Reserved

Printed from

© Serious Eats