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.


  • 3 tablespoons fresh lemon juice

  • ¾ teaspoon coarse salt

  • ¼ 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.

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