What is lump crabmeat?

Lump crabmeat comes from the crab body. Its pieces are smaller, sweeter, and more tender than claw crabmeat. Use lump crabmeat for dishes like these crab toasts, plus crab cakes , crab salads , or crab pasta .

Where can I buy dried mushrooms?

You can find whole dried mushrooms at most specialty markets, but they are becoming more widely available in supermarkets. Asian grocery stores typically also have a wide variety of dried mushrooms.

Crab Toasts with Pickled Asparagus

Name: Crab Toasts with Asparagus
Total time: 25 min
Ingredients: 1/2 ounce dried porcini mushrooms (about 1/2 cup), finely ground; 1 large egg yolk; 1/4 cup plus 3 tablespoons hot water, divided; 2 1/2 teaspoons dry sherry; 2 teaspoons kosher salt, divided, plus more to taste; 1/2 teaspoon Dijon mustard; 3/4 cup olive oil; 1/4 cup rice vinegar; 1 tablespoon granulated sugar; 4 ounces asparagus, trimmed and thinly shaved on an angle (about 1 cup); 12 ounces fresh lump crabmeat, picked over; 3 tablespoons sour cream; Lemon zest plus 2 1/2 tablespoons fresh lemon juice, divided; 6 small sourdough bread slices (about 3/4 inch thick), toasted; Thinly sliced chives, for garnish

Total Time:

25 mins

Yield:

6 servings

These crab toasts are fantastic for a quick lunch or a light dinner. In her recipe, Liz Mervosh uses store-bought lump crabmeat and pairs it with quick-pickled asparagus for a tangy bite. Lightly acidic, the pickled asparagus adds just the right amount of crisp punch and cuts through the richness of the dried mushroom–infused aioli. Trust us: You’ll want this aioli on everything from now on, from fries to burgers.

Frequently Asked Questions

What is lump crabmeat?

Lump crabmeat comes from the crab body. Its pieces are smaller, sweeter, and more tender than claw crabmeat. Use lump crabmeat for dishes like these crab toasts, plus crab cakes, crab salads, or crab pasta.
Where can I buy dried mushrooms?

You can find whole dried mushrooms at most specialty markets, but they are becoming more widely available in supermarkets. Asian grocery stores typically also have a wide variety of dried mushrooms.

Notes from the Food & Wine Test Kitchen

If you find your crabmeat is extra juicy, gently pat it dry with a paper towel to remove excess moisture. Make sure to thoroughly pick through the meat to remove any lingering shell pieces.

These toasts are extremely versatile. For a more luxurious toast, try substituting crab for lobster. To save more time, you can use a store-bought mushroom powder instead of grinding dried mushrooms. Be sure to check the label and make sure it only contains dried mushrooms and no other seasonings to help ensure the overall flavor of the mushroom spread is balanced.

Make ahead

The aioli can be made and chilled in an airtight container in the refrigerator up to five days in advance.

Suggested pairing

Pair these sweet and savory crab toasts with an aromatic natural white, such as Santa Julia La Oveja Torrontés.

Ingredients

1/2 ounce dried porcini mushrooms (about 1/2 cup), finely ground
1 large egg yolk
1/4 cup plus 3 tablespoons hot water, divided
2 1/2 teaspoons dry sherry or white wine
2 teaspoons kosher salt, divided, plus more to taste
1/2 teaspoon Dijon mustard
3/4 cup extra-virgin olive oil
1/4 cup rice vinegar
1 tablespoon granulated sugar
4 ounces asparagus, trimmed and thinly shaved on an angle (about 1 cup)
12 ounces fresh lump crabmeat, picked over
3 tablespoons sour cream
Lemon zest plus 2 1/2 tablespoons fresh lemon juice, divided
6 small sourdough bread slices (about 3/4 inch thick), toasted
Thinly sliced chives, for garnish

Directions

Combine finely ground porcini mushrooms, egg yolk, 3 tablespoons hot water, sherry, 1/2 teaspoon salt, and mustard in a food processor. With processor running, gradually drizzle in oil, and process until mixture is creamy, about 45 seconds, stopping to scrape down sides as needed. Transfer to a small bowl, and season with salt to taste. Set mushroom aioli aside at room temperature until ready to use.
Bring rice vinegar, sugar, 1 teaspoon salt, and remaining 1/4 cup hot water to a simmer in a small skillet over medium-high, stirring occasionally to dissolve sugar. Remove from heat, and stir in asparagus. Let stand until asparagus is slightly softened, 5 to 8 minutes. Drain asparagus, and pat dry with paper towels.
Gently toss together crabmeat, sour cream, lemon juice, and remaining 1/2 teaspoon salt in a medium bowl. Fold in pickled asparagus, reserving about 1/4 cup asparagus for garnish.
Spread mushroom aioli evenly over each toast slice (about 2 1/2 tablespoons each). Top evenly with crab mixture (about 1/3 cup each). Garnish with reserved 1/4 cup pickled asparagus, lemon zest, and chives. Serve immediately.