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This Is What Happens When Crab And Avocado Come Together

Tasting Table is a website and newsletter for culinary enthusiasts. The editors eat high and low to bring you the discerning dining advice, recipes you can trust and news you can use from the world of food and drink. They're an opinionated gang of always-curious, anchovy-loving, order-one-of-everything-for-the-table epicurean obsessives. Pull up a seat.
crab realPhoto: Courtesy of Tasting Table.
"As a Swede, I love to pickle everything," says Marcus Samuelsson.
Quick-pickled grape tomatoes are one of the things we love about the sandwich he made for us (see the recipe) when we asked him to come up with a dish we'd want to eat all summer long.
The other stuff we love? Pretty much everything — including the citrusy togarashi-spiked mayonnaise mixed with jumbo lump crab.
In addition to running his hit Harlem restaurant Red Rooster, hosting a new show called The Feed, and being the most stylish guy in food, Samuelsson has a new book coming this fall called Marcus Off Duty: The Recipes I Cook At Home.
"This sandwich is my version of a BLT," he says.
Break up the "B" and scatter around for maximum crunch. In place of the traditional "L" we've got micro herbs: much prettier than lettuce. Try a mix of micro basil, cilantro, and chives. As for the "T", the aforementioned pickled tomatoes are dead easy and provide a little salty depth. Add some avocado because avocado makes everything better.
"Served with some Bajan hot sauce and a michelada, this is exactly the kind of thing I want to be eating on the beach this summer," says Samuelsson.
Yes, chef.
Open-Faced Crab Sandwich with Pickled Tomatoes
For the Pickled Grape Tomatoes:
1 1/2 cups water
1 cup sugar
1/2 cup white wine vinegar
1/2 yellow onion, sliced
1 teaspoon pickling spice
1 cup grape tomatoes, blanched in boiling water and skinned
For the Crab Sandwich:
1/4 cup mayonnaise
1/2 tsp lemon zest
1/2 tsp shichimi togarashi (Japanese seven spice powder)
14 oz lump crab meat, picked and cleaned
Salt and pepper to taste
4 slices of white bread, toasted
6 crisp slices bacon, roughly chopped
1 avocado, pitted and sliced
Micro herbs (such as basil, cilantro and chives), for garnish
1. Make the pickled grape tomatoes: Combine all ingredients except for the tomatoes in a medium saucepan over medium heat. Cook, stirring occasionally to dissolve the sugar, about 5 minutes. Transfer the vinegar mixture and tomatoes to a mason jar and allow them to pickle in the refrigerator until well-chilled, at least 3 hours, but preferably overnight.
2. Make the crab sandwich: In a medium bowl, whisk together the mayonnaise, lemon zest and togarashi. Gently fold in the crab meat with a rubber spatula, making sure everything is evenly coated.
3. Divide the crabmeat mixture between four toasts and top with the pickled tomatoes, bacon, avocado and micro herbs.
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