2 eggs

1 tbsp Dijon mustard

3/4 cup sunflower oil

1 1/2 tsp kosher salt

1 tsp fresh lemon juice

     

4 oz picked tanner crabmeat

2 celery stalks, thinly sliced on a diagonal

3 chives, thinly snipped

5 sprigs dill, fronds plucked from stems

1 tsp fresh lemon juice 

2 tsp evoo

2 slices sourdough toast

Freshly ground black pepper 

Make the aioli: combine all aioli ingredients but the sunflower oil in a medium mixing bowl. Use an immersion blender to blend all together, and in a bare drizzle, add the oil while still blending, until all has been incorporated. You may stop at intervals to ensure the mixture is emulsifying, or to scrape down the sides of the bowl. Once emulsified, the aioli will appear thickened. Transfer aioli to a jar with a lid and refrigerate for at least 2 hours. This can be done up to a week in advance. 

         

Combine celery, chives, lemon juice, and olive oil in a small bowl. Season to taste with freshly cracked pepper and flaky salt. 

Slather toasts with aioli, then arrange the celery salad on top. Add the crab meat and dill sprigs, season with flaky salt, and enjoy.