We went simple again for the rest of the crab we got from Siren.

We already had baguette toasts made, so we did these as mini-sandwiches instead of big ones. It’s very easy – a minimal salad made of crab, peppers, fennel fronds and oil shows off the fresh, clean tasting crab.

I love the slather of garlic aioli that goes on the bread before topping it with the crab salad. It’s not difficult to make an aioli, it just takes some patience to drizzle in the oil ever so slowly. We had roasted garlic so I used a few cloves of that instead of raw.

For the recipe and a peek inside this lovely cookbook, take a look at Google Books.

• Open-Faced Crab Sandwich (Home Cooking with Jean-Georges, p. 75)