Crab Toast With Lemon Aioli

• 1 large egg yolk
• 1 garlic clove, finely grated
• 1 teaspoon finely grated lemon zest
• 2 tablespoons (or more) fresh lemon juice
• 1 teaspoon Dijon mustard
• Kosher salt
• 1 cup vegetable oil
• 8 ounces lump crabmeat, picked over
• 2 tablespoons chopped fennel fronds
• 1-2 serrano chiles, seeded, finely chopped
• 6 tablespoons extra-virgin olive oil, divided
• Kosher salt
• 4 3/4"-thick slices country-style sourdough bread
• Lemon wedges (for serving)

1. Whisk egg yolk, garlic, lemon zest and juice, mustard, and a large pinch of salt in a medium bowl. Whisking constantly, slowly drizzle in oil, drop by drop at first, until aioli is thickened and smooth; season with salt and more lemon juice, if desired.
2. DO AHEAD:
3. Toss crabmeat, fennel fronds, 1 chile, and 2 tablespoons oil in a medium bowl. Season with salt; add more chile, if desired.
4. Drizzle both sides of bread with remaining 4 tablespoons oil, and working in batches, toast in a large skillet over medium-high heat until golden brown, about 2 minutes per side.
5. Spread each piece of toast with 1 tablespoon aioli. Top with crabmeat; cut each toast into 4 pieces. Place a small dab of aioli in center of each piece; serve with lemon wedges. (Extra aioli can be used for dressings or dips.)
6. DO AHEAD:

egg yolk, garlic, lemon zest, lemon juice, mustard, kosher salt, vegetable oil, lump crabmeat, fennel fronds, serrano chiles, extravirgin olive oil, kosher salt, countrystyle sourdough, lemon wedges

Taken from www.epicurious.com/recipes/food/views/crab-toast-with-lemon-aioli-51187230 (may not work)