Reprinted with permission from Home Cooking with Jean Georges by Jean Georges Vongerichten (Clarkson Potter, 2011) Compare Prices
Prep Time: 20 minutes
Total Time: 20 minutes
Yield: Serves 4
Ingredients:
- **** Crab Toasts ****
- 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
Preparation:
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.
For the 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.
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