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Crab Club Sandwich on Toasted Brioche

Source of Recipe


Caprial's Seasonal Kitchen






List of Ingredients



• -- Basil-Thyme Mayonnaise --
  
• 1/4 cup white wine vinegar
  
• 2 shallots, finely chopped
  
• 2 cloves garlic, finely chopped
  
• 2 Tbsp Dijon-style mustard
  
• 3/4 cup prepared mayonnaise
  
• 1 Tbsp finely chopped fresh basil
  
• 1 Tbsp finely chopped fresh thyme
  
• Salt, pepper to taste
  
• *
  
• 2 cups Oregon Dungeness Crab, meat picked over
  
• Brioche bread (12 slices), toasted
  
• Red leaf lettuce
  
• Fresh tomato slices
  
• Fresh chives
  
• Red bell pepper, cut into strips (julienne)
  






Instructions



1. To make the mayonnaise: In a mixer or food processor fitted with a metal blade, place vinegar, shallots, garlic, mustard and mayonnaise. Pulse to blend. Add herbs and seasonings; pulse to mix. Refrigerate until needed.
   
   
2. To assemble the open-faced sandwich: Mix crab meat with 1/2 cup Basil-Thyme Mayonnaise. Spread the remaining 1/4 cup mayonnaise on toasted bread slices (12 slices). Layer toast with lettuce leaves, tomato slices, and crab mixture. Garnish top of sandwich with chive strips and julienne red pepper.
   
   Serves 6
   (2 slices per person)