Holy crab!

We’ve had a lot of fun over the summer catching crabs.  I have enjoyed coming up with different recipes to enjoy them. 

My husband and I got up at 5am the other weekend to go and collect our pots.  We had a lovely selection of crabs, perfect to make this delicious lunch for the two of us.

Crab with lemon ailoi on toast (serves 4)

Ingredients

• Approximately 250gm fresh crab meat
• 2 tbsp chopped fennel fonds
• 1-2 chilli finely chopped (add more if you like it hot)

Lemon aioli

• 1 large egg yolk
• 1 garlic, grated
• 1 tsp grated lemon
• 2 tbsp freshly squeezed lemon juice
• 1 tsp Dijon mustard
• Salt and pepper
• Olive oil

Toast

• 4 thick slices of sourdough
• Olive oil

Lemon aioli

Whisk egg yolks, lemon zest and juice, mustard and a large pinch of sale in a bowl.  Whisking constantly, slowing pour in olive oil until the aioli thickens.  Season with salt and lemon juice, if desired. 

Aioli can be made a day ahead and stored in the fridge.

Crab

Mix the crab, fennel and chilli in a bowl.  Add a little oil, sale and pepper.

Toast

Drizzle olive oil on both sides of the sourdough and toast over a medium hot skillet until golden brown.

Assemble

Spread each toast with 1 tbsp ailoi.  Top with crab.  Serve.

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