The East Coast may love their lobster roll, but San Francisco crushes crab sandwiches. This winter special is fresh and bright, warmed in herb butter, and piled on chewy sourdough.
Contains: milk, crustacean, wheat.
What You Get
What You'll Need
Salt and freshly ground pepper
To make the relish, pick a handful of fennel fronds and set aside. Trim the fennel bulb and finely chop half of the bulb, reserving the rest for another use. Place the chopped fennel in a bowl. Cut off the top and bottom of the orange, and cut away the white pith and peel, following the contour of the fruit. Chop the orange and add it to the bowl, along with its juices. Thinly slice half the Meyer lemon into triangles, remove any seeds, and add the slices to the bowl. Squeeze the juice of the remaining ½ lemon over the top. Drizzle with 2 teaspoons olive oil, season with a pinch of salt, and turn to coat.
In a frying pan over medium-low heat, melt the herb butter. Add the crab and stir to warm through, 2 to 3 minutes.
Meanwhile, cut the baguette into 6-inch lengths, split them in half, and remove the stuffing from the top. Toast the baguette. Chop a handful of chives.
To build the sandwiches, stuff the baguette with crab and top with the Meyer lemon relish. Grind with pepper, sprinkle with the chives and fennel fronds, and serve warm, with potato chips on the side.