Crab Salad Sandwich

Crab sandwiches are delicate, so we prefer thin brioche toast with just crab, soft lettuce, a bit of creme fraiche, and some avocado.

  • Servings: 4
Crab Salad Sandwich

Source: Martha Stewart Living, July 2008


  • 3 tablespoons fresh lemon juice
  • 3/4 teaspoon coarse salt
  • 1/4 cup plus 1 tablespoon creme fraiche
  • 2 tablespoons finely chopped shallot
  • 1 tablespoon minced chives
  • Freshly ground peppercorns, preferably pink
  • 8 ounces lump crabmeat
  • 4 leaves red-leaf lettuce
  • 1 avocado, thinly sliced
  • 8 slices brioche, toasted


  1. Mix lemon juice, salt, creme fraiche, shallot, and chives. Season with pepper. Fold in crab. Cover, and refrigerate for 30 minutes. Divide lettuce, avocado, and crab among 4 bread slices. Sandwich with remaining slices.


Be the first to comment!