Print Recipes
1Prepare the crab
In a small bowl, gently fold together the crab meat, mayonnaise, lemon juice, and a pinch of salt and pepper. Be careful not to overmix — you want the crab to stay beautifully chunky.
2Make the garlic butter
Stir the softened butter and minced garlic together until combined.
3Toast the bread
Spread the garlic butter on one side of each slice of sourdough. Place bread butter-side down in a skillet over medium heat and cook until golden brown and crisp, about 2–3 minutes per side.
4Assemble the sandwich
Pile the crab mixture onto the toasted side of one slice of bread. Top with sliced tomato, chopped parsley, and an extra squeeze of lemon juice. Finish with the second slice of bread.
5Slice and serve
Slice in half and serve immediately while warm and crisp, paired with Rombauer Chardonnay.
