I love seafood, and I especially love crab. So, when I went to the Giants game while in San Francisco you can imagine my enthusiasm when I came across a stand at the game called Crazy Crab'z. I got the crab sandwich which consisted of Dungeness crab and tomato on buttery grilled San Francisco sourdough. It was insanely good and was everything I wanted it to be. It even made me forget about eating a hotdog...yeah, that good. For anyone who knows me at all, they would not be surprised at the fact that right after I ate the sandwich I was dreaming up my own version. So here it is!
Sourdough Crab Sandwich
- Fresh sourdough loaf
- 1 lb crab legs
- Sour cream
- Fresh dill- about 4-5 sprigs give or take based on preference, finely chopped
- Fresh lemon juice from 1 small lemon
- 1 Tsp pepper
- Salt (if needed- I would recommend tasting the crab first. My crab legs were brined and therefore didn't require any additional salt)
- Red pepper flakes (you can omit if you don't prefer a kick)
- Butter (just enough to butter the bread)
Preheat oven to 350 F. Place crab legs on a baking sheet lined with parchment paper. Cook crab legs for about 10 minutes, or until you can start to smell the crab. Keep the oven on even once the crab is done cooking.
Once the crab is cooked (this is the fun part....kind of) you need to get all of the crab out of the shell. I found that about 2 1/2 clusters were enough for my sandwich, but that depends on how big your sandwich is and how big your clusters are.
You'll notice I didn't put many measurements for the mayo or sour cream. I would add this to the crab based on how creamy you want it, and honestly, you could do this with most of the ingredients.
Once your crab "salad" is ready, set it aside. Butter two slices of sourdough bread and toast them just enough for the butter to melt and the edges to brown.
Lastly, assemble a generous...more like heaping portion of crab on the sourdough and top with a couple slices of tomato. Place the sandwich in the oven to warm it through.