Toasted Crab Sandwich

Name: Toasted Crab Sandwich
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4 to 6 servings
Ingredients: 4–6 oz fresh Dungeness crab meat; 1 tbsp mayonnaise; 1 tsp fresh lemon juice, plus lemon wedges for serving; Kosher salt and freshly ground black pepper; 2 thick slices San Francisco-style sourdough bread; 2 tbsp unsalted butter, softened; 1 small garlic clove, finely minced; 2–3 slices ripe tomato; 1 tbsp chopped fresh parsley

Pairs With Chardonnay

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Difficulty:: Easy
Prep Time:: 10 minutes
Cook Time:: 5 minutes
Total Time:: 15 minutes
Yield:: 4 to 6 servings

Ingredients

4–6 oz fresh Dungeness crab meat 8-12 oz fresh Dungeness crab meat
1 tbsp mayonnaise 2 tbsp mayonnaise
1 tsp fresh lemon juice, plus lemon wedges for serving 2 tsp fresh lemon juice, plus lemon wedges for serving
Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
2 thick slices San Francisco-style sourdough bread 4 thick slices San Francisco-style sourdough bread
2 tbsp unsalted butter, softened 4 tbsp unsalted butter, softened
1 small garlic clove, finely minced 2 small garlic cloves, finely minced
2–3 slices ripe tomato 4-6 slices ripe tomato
1 tbsp chopped fresh parsley 2 tbsp chopped fresh parsley

Instructions

Prepare 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.
Make the garlic butter

Stir the softened butter and minced garlic together until combined.
Toast 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.
Assemble 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.
Slice and serve

Slice in half and serve immediately while warm and crisp, paired with Rombauer Chardonnay.