Sunday, April 22, 2012

crab toasts with sriracha mayonnaise

When i first picked up Home Cooking with Jean-Georges and flipped through the book, I was slightly intimidated by the recipes. On closer reading, I tagged about 20 recipes that look doable and appetizing. One of these was the sriracha mayonnaise mixed in with some lump crab meat and served on toast. We ate it as a snack while watching the Caps stick it to the Bruins. Great game, great snack!

KT notes:

1. I felt a little skittish eating a raw egg yolk (in the sriracha mayonnaise) but we washed it down with beer and wine and deemed it safe.
2. I used Harris Teeter brand "jumbo lump crab meet." It fit the bill perfectly.
2. J-G suggests serving this appetizer with champagne. Um, yes please.


4 slices good sourdough bread
3 tablespoons Sriracha Mayonnaise (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

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 bowl filled with ice to keep cold if desired. Garnish with chile flakes if desired. Serve with the lemon wedges and toasts.


1 large egg yolk
1 tablespoon Dijon mustard
1/2 teaspoon kosher salt
3/4 cup grapeseed oil or other neutral oil
2 teaspoons fresh lemon juice
2 teaspoons sriracha

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. Makes 1 cup.

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