Crab Toast with Lemon Aioli
Ingredients
- 1 large egg yolk*
- 1 garlic clove, finely grated
- 1 tsp. finely grated lemon zest
- 2 Tbsp. (or more) fresh lemon juice
- 1 tsp. Dijon mustard
- Kosher salt
- 1 cup vegetable oil
- 8 oz. lump crabmeat, picked over
- 2 Tbsp. chopped fennel fronds
- 1–2 serrano chiles, seeded, finely chopped
- 6 Tbsp. extra-virgin olive oil, divided
- Kosher salt
- 4 ¾”-thick slices country-style sourdough bread
- Lemon wedges (for serving)
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