This Is What Happens When Crab And Avocado Come Together

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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