Crab Toasts with Sriracha Mayonnaise

Name: Crab Toasts with Sriracha Mayonnaise
Yield: Serves 4
Ingredients: 4 slices good sourdough bread; 3 tablespoons Sriracha Mayonnaise (page 246); 8 ounces picked lump crabmeat, preferably peekytoe, picked over for bits of shell; Crushed red chile flakes, optional; 1 lemon, cut into wedges

January 24, 2012

I like to serve this family-style: Guests spoon the crab onto the toasts just before eating, so the bread stays crisp. At once creamy and spicy, this starter tastes best with an aperitif like champagne, rosé champagne, or a Grüner Veltliner.

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