Crab Toasts with Sriracha Mayonnaise

Name: Crab Toasts with Sriracha Mayonnaise
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Global
Ingredients: 1 Tbsp Dijon mustard; 1 large egg yolk; 177 milliliters grapeseed or other neutral oil; 1 teaspoons kosher salt; 1 lemon, cut into wedges; 2 teaspoons fresh lemon juice; 227 grams picked lump crabmeat, preferably peekytoe, picked over for bits of shell; 4 servings Crushed red chile flakes, optional; 4 slices good sourdough bread; 2 teaspoons Sriracha; 4 servings Sriracha Mayonnaise

One portion of this dish contains about 19g of protein, 44g of fat, and a total of 625 calories. This recipe serves 4. This recipe covers 23% of your daily requirements of vitamins and minerals. Head to the store and pick up picked lump crabmeat, lemon, lemon juice, and a few other things to make it today. From preparation to the plate, this recipe takes around 15 minutes. It is a good option if you're following a dairy free and pescatarian diet.

Instructions

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.

Ingredients you will need

Mustard

Salt

Egg Yolk

Cooking Oil

Equipment you will use

Whisk

Whisk in the lemon juice and Sriracha until well blended. The mayonnaise can be refrigerated for up to 2 days.

Ingredients you will need

Lemon Juice

Mayonnaise

Sriracha

Equipment you will use

Whisk

For the Crab Toasts: Toast the bread until golden brown.

Ingredients you will need

Bread

Toast

Crab

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.

Ingredients you will need

Mayonnaise

Crab

Ice

Equipment you will use

Bowl

Garnish with chile flakes if desired.

Ingredients you will need

Red Pepper Flakes

Serve with the lemon wedges and toasts.

Ingredients you will need

Lemon Wedge

Equipment

Whisk

Bowl

Ingredients

Servings:

1Tbsp

Dijon mustard 1large

egg yolk 177milliliters

grapeseed or other neutral oil 1teaspoons

kosher salt 1

lemon, cut into wedges 2teaspoons

fresh lemon juice 227grams

picked lump crabmeat, preferably peekytoe, picked over for bits of shell 4servings

Crushed red chile flakes, optional 4slices

good sourdough bread 2teaspoons

Sriracha 4servings

Sriracha Mayonnaise

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish on the menu? Try pairing with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. You could try 7Cellars Elway's Reserve Chardonnay. Reviewers quite like it with a 4.9 out of 5 star rating and a price of about 28 dollars per bottle.