Crab Toasts with Sriracha Mayonnaise

1. 1

   Toast the bread until golden brown.

2. 2

   Cut each slice into 2-inch pieces.

3. 3

   Gently fold the mayonnaise into the crabmeat until well mixed.

4. 4

   Spoon the crab mixture into a serving bowl and set inside a larger serving bowl filled with ice to keep cold if desired.

5. 5

   Garnish with chile flakes if desired.

6. 6

   Serve with the lemon wedges and toasts.

7. 7

   My dear friend and seafood supplier Ingrid Bengis gets me the best crab from Maine.

8. 8

   Its delicate, sweet, and unbelievably fresh.

9. 9

   Find the freshest crab available in a local seafood shop or in your markets refrigerated fish counter; this dish doesnt work with shelf-stable canned crabmeat.

* Per serving · 4 servings · Values may vary.

No additional tips available.