Crab Toast with Yuzu Aioli from Peake Chef Michael Chan

Peake, a catering company in Vancouver, sent us this week’s recipe for Crab Toast with Yuzu Aioli from Head Chef Michael Chan. Enjoy!

Peake - Crab Toast

Crab Toast with Yuzu Aioli

Serves 4



-1 large egg yolk
-1 garlic clove, finely grated
-1 tsp lemon zest, finely grated
-1 Tbsp fresh lemon juice
-1 Tbsp yuzu juice
-¼ Tbsp yuzu kosho paste
-1 tsp Dijon mustard
-1 cup vegetable oil
-Kosher Salt


1. Whisk egg yolk, garlic, lemon zest and juice, mustard, and a large pinch of salt in a medium bowl.

2. Whisking constantly, slowly drizzle in oil, drop by drop at first, until aioli is thickened and smooth.

3. Whisk in the yuzu juice and yuzu kosho paste until smooth. Season with salt.

4. Aioli can be made 1 day ahead. Cover and chill.



-8oz Dungeness crab meat, picked through for cartilage
-2 Tbsp. chopped fennel fronds
-1-2 serrano chili, seeded, finely chopped
-6 Tbsp extra-virgin olive oil
-Kosher salt
-4 ¾”-thick slices country-style sourdough bread
-Lemon wedges (for serving)


1. Toss crabmeat, fennel fronds, 1 chili, and 2 Tbsp. oil in a medium bowl. Season with salt; add more chili, if desired.

2. Drizzle both sides of bread with remaining 4 Tbsp. oil, and 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 1 Tbsp. aioli. Top with crabmeat; cut each toast into 4 pieces. Place a small dab of aioli in centre of each piece; serve with lemon wedges. (Extra aioli can be used for dressings or dips.)