Crab Toasts with Preserved Lemon Aioli

"Fresh lump dungeness crab on sour ficelle with creamy preserved lemon aiole, dill and cracked pepper."
-- @panaceats
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  • Recipe Card
Prep time 1hr
Cook time 10mins
Serves or Makes: 20 toasts

Recipe Card


  • 1 large steamed and cleaned dungeness crab
  • 1 loaf fresh sour ficelle
  • 1 bunch fresh dill
  • 1/4 medium preserved lemon
  • 3 tablespoons cream cheese
  • 2 tablespoons mayonnaise
  • 1 cloves medium garlic


  • Step 1

    Steam and clean the crab. Put the crab meat in the fridge, covered, until ready to use.

  • Step 2

    To make the aioli, put the preserved lemon quarter, cream cheese, mayonnaise and garlic in a food processor. Blend until smooth. Add a few drops of water if you need to loosen up the mixture enough to blend.

  • Step 3

    Now assemble, thinly slice the loaf at an angle. Toast under the broiler until golden brown. Work quickly to assemble the toasts so you can enjoy while the toast is still warm.

  • Step 4

    Spoon a generous dollop of aioli on each toast, then top with the freshly cleaned crab meat, some fresh dill and fresh cracked pepper. Serve immediately.

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