Open-Faced Crab Sandwich

• 8 ounces picked peekytoe or lump crabmeat, picked over for bits of shell
• 3/4 teaspoon finely chopped fresh long green (finger) chile
• 1/2 teaspoon finely chopped fresh fennel fronds or dill leaves
• 2 tablespoons extra-virgin olive oil, plus more for the bread
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 4 large (3/4-inch-thick) slices artisan bread
• Garlic Aioli (page 245)
• Lemon wedges, for serving

1. Preheat the broiler or grill to high.
2. Gently stir together the crab, chile, fennel fronds, oil, salt, and pepper in a medium bowl.
3. Drizzle olive oil all over the bread.
4. Broil or grill until browned and crisp, turning to cook evenly.
5. Spread 2 tablespoons aioli on each slice of bread and top with the crab mixture.
6. Carefully cut each sandwich in half and serve with lemon wedges.

lump crabmeat, fresh long green, fresh fennel, extravirgin olive oil, kosher salt, freshly ground black pepper, bread, garlic, lemon wedges

Taken from www.epicurious.com/recipes/food/views/open-faced-crab-sandwich-390623 (may not work)