Crab Toasts with Sriracha Mayonnaise by Jean Georges Vongerichten

Serves 4


          4 slices good sourdough bread

          3 tablespoons Sriracha Mayonnaise (recipe follows)

          8 ounces picked lump crabmeat, preferably peekytoe, picked over for bits of shell

          Crushed red chile flakes, optional

          1 lemon, cut into wedges

          Sriracha Mayonnaise

          1 large egg yolk

          1 tablespoon Dijon mustard

          1/2 teaspoon kosher salt

          3/4 cup grapeseed or other neutral oil

          2 teaspoons fresh lemon juice

          2 teaspoons Sriracha


          For the Sriracha Mayonnaise: Whisk together the yolk, mustard, and salt until well blended. Continue whisking while adding the oil in a slow, steady stream to emulsify the mixture. Whisk in the lemon juice and Sriracha until well blended. The mayonnaise can be refrigerated for up to 2 days.



          Toast the bread until golden brown. Cut each slice into 2-inch pieces.


          Gently fold the mayonnaise into the crabmeat until well mixed. Spoon the crab mixture into a serving bowl and set inside a larger serving bowl filled with ice to keep cold if desired. Garnish with chile flakes if desired. Serve with the lemon wedges and toasts.

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