Peekytoe Crab Toast
Ingredients
- 8 ounces peekytoe crab meat, picked over for shells
- 1/4 cup coarsely chopped fennel fronds
- 1 tablespoon finely chopped, seeded serrano chile
- 1/4 cup plus 3 tablespoons extra-virgin olive oil
- 2 teaspoons coarse salt
- 4 (3/4-inch-thick) slices sourdough bread
- 1/2 cup Aioli for Peekytoe Crab Toast
- 8 lemon wedges
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