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Crab Club Sandwich on Toasted Brioche



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1/4 cup white wine vinegar
2 shallots, finely chopped
2 garlic cloves, 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 and pepper, to taste
2 cups Oregon Dungeness Crab meat, picked Brioche bread
Fresh tomatoes, as needed
Red leaf lettuce, as needed
Fresh chives, as needed
Red bell pepper, cut into strips, as needed


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

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preparation methods
cuisines North & South American, Other North American
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