Supplies
- 2 slices of soft bread (Pan de Mie works great)
- 4-6 ounces cooked dungeness crab meat
- 1/2 red onion, shaved
- 1 bunch of picked watercress
- 1 bulb fennel, shaved
- 1 cup butter lettuce, shaved
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1/4 cup mayonnaise
- 1 teaspoon cayenne pepper
- 1 teaspoon diced jalapeño
- 1 tablespoon dijon mustard
- 1 tablespoon chopped parsley
- A few handfuls of tarragon
Steps
- Boil whole crab ~ 20 minutes or buy lump crab meat.
- If using whole crab, de-shell crab with crab cracker (remember to get the body as well as the legs).
- Prepare salad by chopping vegetables (super thin).
- Toss chopped vegetables in olive oil, salt, and pepper.
- To make the crab mixture, add mustard, mayonnaise, lemon juice, cayenne pepper, and chopped parsley - mix together.
- Butter and toast your bread.
- Create sandwich by adding a layer of crab, then the Salad, and finally adding watercress on top.
- Serve with pickles and potato chips.