Crab Toasts with Creamy Sriracha Sauce Recipe

Some days just call for a yummy, spicy, seafood combination… 

Enjoy this delicious recipe that pairs sweet crab meat and fiery sriracha.  

Serves 4

For the crab toasts:
4 slices good sourdough bread
3 tablespoons creamy Sriracha  (see recipe below)
8 ounces picked lump crabmeat, preferably peekytoe, picked over for bits of shell
Crushed red chile flakes, optional
1 lemon, cut into wedges

For the creamy sriracha sauce  aioli (makes 1 cup):
1 large egg yolk
1 tablespoon Dijon mustard
½ teaspoon kosher salt
¾ cup grapeseed or other neutral oil
2 teaspoons fresh lemon juice
2 teaspoons sriracha

Directions

To make 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.

To make the creamy sriracha sauce:
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.