Sardines & Chocolat

Crab meat with toast, sauce and fresh herbs, close-up

Ingredients:

• 8oz lump crab meat, picked over
• 2 T chopped fennel fronds
• 1 to 2 serrano chilis, seeded, finely chopped
• 6 T extra virgin olive oil, divided
• Kosher salt
• 16 – 3/4″ thick slices baguette
• lemon wedges, for serving
• Delices du Luberon Garlic Aioli

Directions:

1. Toss crab meat, fennel fronds, 1 chile, and 2 tablespoons olive oil in a medium bowl. Season with salt; add more chile, if desired.
2. Drizzle both sides of bread with remaining 4 tablespoons oil; working in batches, toast in a large skillet over medium-high heat until golden-brown, about 2 minutes per side.
3. Spread each piece of toast with aioli. Top with crab mixture. Place a small dab of aioli in center of each piece; serve with lemon wedges.

Recipe adapted from Epicurious