Spring Crab Sandwich Recipe - Los Angeles Times

Ingredients

• 1 small garlic clove
• 2 tablespoons fresh lemon juice
• Kosher salt and freshly ground black pepper
• 1/3 cup everyday olive oil
• 8 ounces cooked crab meat
• 1/2 cup sugar snap peas, trimmed
• 1/4 cup gherkins, thinly sliced lengthwise, plus 2 tablespoons brine from their jar
• 1/4 cup Castelvetrano or other fatty green olives, pitted and roughly chopped
• 1/2 small shallot, very thinly sliced crosswise
• 1 tablespoon unsalted butter, softened
• 2 soft buns, such as potato rolls, brioche buns or plain hamburger buns
• 1 cup shredded iceberg or romaine lettuce, divided
• Potato chips, for serving