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Crab Toast with Lemon Aioli

['1 large egg yolk', '1 garlic clove, finely grated', '1 tsp finely grated lemon zest', '2 tbsp (or more) fresh lemon juice', '1 tsp Dijon mustard', 'Kosher salt', '1 cup vegetable oil', '8 oz lump crabmeat, picked over', '2 tbsp chopped fennel fronds', '1 to 2 serrano chiles, seeded, finely chopped', '6 tbsp extra-virgin olive oil, divided', 'Kosher salt', '4 3/4"-thick slices country-style sourdough bread', 'lemon wedges', 'for serving']

Whisk egg yolk, garlic, lemon zest and juice, mustard, and a large pinch of salt in a medium bowl. Whisking constantly, slowly drizzle in oil, drop by drop at first, until aioli is thickened and smooth; season with salt and more lemon juice, if desired.
Toss crabmeat, fennel fronds, 1 chile, and 2 tbsp oil in a medium bowl. Season with salt; add more chile, if desired.
Drizzle both sides of bread with remaining 4 tbsp oil; working in batches, toast in a large skillet over medium-high heat until golden brown, about 2 minutes per side.
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 center of each piece; serve with lemon wedges. (Extra aioli can be used for dressings or dips.)

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