Crab Toasts with Sriracha Mayonnaise by Jean Georges Vongerichten
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
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.