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Crab Salad BLT

Jess added more bacon after I photographed his sandwich with this respectable amount.

Sad story: We recently went to Cornucopia, prepared to order our usual matching Crab Salad BLT's, and the menu looked suspiciously different. I opened it, which we never do, because we always order the same thing. I went straight to the sandwich section, with a sinking feeling in my stomach, and my fears were confirmed: No more Crab Salad BLT.

So, I have taken matters into my own hands. And I dare say, except for the lack of delicious crispy french fries and thoroughly buttered bread, my version is at least as good as the original inspiration.

I strongly recommend splurging on good crab for this sandwich. Fresh crab is expensive and sometimes hard to come by, but it really makes the difference in this sandwich. 

This sandwich showcased my very first ripe tomato of the season, as well as home-grown lettuce, shallots, and parsley. Now if only I could start raising dungeness crabs in the backyard...


The Recipe: (serves 2)
1/4 lb fresh dungeness crab
1/2 tsp lemon juice
1 tsp mayonnaise (I used Veganaise)
1 small shallot, minced
salt and pepper, to taste
4 slices thick-cut bacon, cooked
2 rolls (I used ciabatta)
4 slices tomato, seasoned with sea salt
2-4 lettuce leaves
  • Mix crab, lemon juice, mayonnaise, shallot, salt, and pepper.
  • On each roll, layer: lettuce, crab salad, tomatoes, and bacon.

The Verdict:
Overall grade: A
Overall reason: Best flavor combination ever. Too expensive for an A+.
Time to prepare: 1 hour, including cooking bacon
Husband quote: "Good crab." (While using his finger to lick the leftover crab juices from his empty plate.)
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