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1
Note for anyone with sensitivities: the aioli contains raw eggs.
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2
Prepare the aioli.
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3
Add garlic, egg yolk, and lemon juice into a blender.
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4
Pulse several times until the items have blended together.
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5
Turn the blender on low and slowly stream in the olive oil.
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6
Continue to blend until all of the oil has been used and the consistency reaches a thick consistency.
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7
Blend in the hot sauce and Old Bay.
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8
Check for seasonings and adjust with kosher salt and pepper as needed.
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9
Refrigerate for at least 30 minutes.
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10
Preheat oven to 400 F.
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11
Take the sheet of puff pastry and cut it into squares about 1 1/2 inch square.
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12
Put the squares onto a parchment lined baking tray and bake for 18-20 minutes or until golden brown.
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13
Remove from the oven and allow the puffs to cool on wire racks.
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14
Once cooled, slice each square in half (horizontally/sandwich style).
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15
Season the lump crab with cayenne powder.
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16
Begin assembling the puffs.
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17
Take the bottom half of a puff pastry square and top with a slice of tomato and a spoonful of crab.
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18
Drizzle some of the aioli on top of the crab and then garnish with chives.
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19
Top with the other half of the puff pastry square.
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20
Repeat with the remaining ingredients and serve.
