OPEN-FACED CRAB SANDWICH

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Open-Faced Crab Sandwich image

One weekend in Waccabuc, I was looking for something to snack on. I smeared some garlic aïoli on grilled slices of bread and topped it with some crab. It hit the spot, so I decided to turn it into a complete sandwich with a little chile and herbs. This is a great use of fennel fronds, which usually end up in the trash. Dill works just as well, too.

Yield Serves 4

Number Of Ingredients 9

8 ounces picked peekytoe or lump crabmeat, picked over for bits of shell
3/4 teaspoon finely chopped fresh long green (finger) chile
1/2 teaspoon finely chopped fresh fennel fronds or dill leaves
2 tablespoons extra-virgin olive oil, plus more for the bread
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 large (3/4-inch-thick) slices artisan bread
Garlic Aïoli (page 245)
Lemon wedges, for serving

Steps:

  • Preheat the broiler or grill to high.
  • Gently stir together the crab, chile, fennel fronds, oil, salt, and pepper in a medium bowl.
  • Drizzle olive oil all over the bread. Broil or grill until browned and crisp, turning to cook evenly.
  • Spread 2 tablespoons aïoli on each slice of bread and top with the crab mixture. Carefully cut each sandwich in half and serve with lemon wedges.

*** Explore more Open-Faced Crab Sandwich Recipes »

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