Spring Crab Sandwich Recipe - Los Angeles Times

Name: Spring Crab Sandwich Recipe - Los Angeles Times
Total time: 20 min
Ingredients: 1 small garlic clove; 2 tablespoons fresh lemon juice; Kosher salt; 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

www.latimes.com

A tart vinaigrette and plenty of crunchy fresh and pickled vegetables brighten rich crab in this springtime sandwich.

View full recipe on www.latimes.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.latimes.com.

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Ingredients

1 small garlic clove
2 tablespoons fresh lemon juice
Kosher salt
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