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Peekytoe crab, so named because of its toelike leg tips, sits sweet and tender atop toasted bread in this recipe from chef Dan Kluger. Also try: Shaved Raw Summer Squash with Parmesan Dressing, Roasted Beets with Yogurt, Roasted Squash with Parmesan

• 8 ounces peekytoe crab meat, picked over for shells
• 1/4 cup coarsely chopped fennel fronds
• 1 tablespoon finely chopped, seeded serrano chile
• 1/4 cup plus 3 tablespoons extra-virgin olive oil
• 2 teaspoons coarse salt
• 4 (3/4-inch-thick) slices sourdough bread
• 1/2 cup Aioli for Peekytoe Crab Toast
• 8 lemon wedges

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