Food & Cooking Recipes Ingredients Seafood Recipes Crab Salad Sandwich 3.2 (48) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 4 Crab sandwiches are delicate, so we prefer thin brioche toast with just crab, soft lettuce, a bit of creme fraiche, and some avocado. Ingredients 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 Directions 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. Rate it Print