Full of plenty of assertive flavors, this crab salad sandwich is dressed up for spring. A lemon-and-garlic vinaigrette binds together fresh crab meat served as a cool filling between two warm, buttered brioche buns. Sugar snap peas, gherkins and Castelvetrano olives add plenty of crunch and spring vibrancy to the rich filling too. Jumbo lump crab meat is the best for this sandwich, but the best kind you can find — whether it’s lump, backfin or claw meat — will work.
Full of plenty of assertive flavors, this crab salad sandwich is dressed up for spring. A lemon-and-garlic vinaigrette binds together fresh crab meat served as a cool filling between two warm, buttered brioche buns. Sugar snap peas, gherkins and Castelvetrano olives add plenty of crunch and spring vibrancy to the rich filling too. Jumbo lump crab meat is the best for this sandwich, but the best kind you can find — whether it’s lump, backfin or claw meat — will work.
Full of plenty of assertive flavors, this crab salad sandwich is dressed up for spring. A lemon-and-garlic vinaigrette binds together fresh crab meat served as a cool filling between two warm, buttered brioche buns. Sugar snap peas, gherkins and Castelvetrano olives add plenty of crunch and spring vibrancy to the rich filling too. Jumbo lump crab meat is the best for this sandwich, but the best kind you can find — whether it’s lump, backfin or claw meat — will work.
Full of plenty of assertive flavors, this crab salad sandwich is dressed up for spring. A lemon-and-garlic vinaigrette binds together fresh crab meat served as a cool filling between two warm, buttered brioche buns. Sugar snap peas, gherkins and Castelvetrano olives add plenty of crunch and spring vibrancy to the rich filling too. Jumbo lump crab meat is the best for this sandwich, but the best kind you can find — whether it’s lump, backfin or claw meat — will work.
