Ingredients Jump to Instructions ↓

  1. 1/2 cup tartar sauce

  2. 2 tablespoons crab boil seasoning (recommended: Old Bay)

  3. 10 thick slices Pullman loaf or country white bread

  4. 12 ounces (2 1/2 cups) jumbo lump crabmeat, picked over for shells

  5. 3 tablespoons mayonnaise

  6. 1 teaspoon Worcestershire sauce

  7. 1 large egg , beaten Kosher salt

  8. 2 tablespoons unsalted butter

  9. 8 thick slices Pullman loaf or country white bread

  10. 2 tablespoons extra-virgin olive oil , plus more for brushing bread

  11. 1 tablespoon minced shallot

  12. 1 tablespoon fresh lemon juice

  13. 1 teaspoon Dijon mustard

  14. 6 cups torn frisee (about 5 ounces)

Instructions Jump to Ingredients ↑

  1. View 1. Stir together the tartar sauce and crab boil seasoning in small bowl and set aside.

  2. Tear 2 slices bread with crusts into small pieces and put into a bowl with the crab. Add the mayonnaise, Worcestershire, egg and a pinch of salt. Mix together gently, then form into 4 patties.

  3. Preheat the broiler. Heat the butter in a large heavy skillet over medium-high heat until hot, add the crab burgers and cook, turning once, until golden brown, about 6 minutes total. Brush the remaining Pullman slices with oil on 1 side and place under broiler and toast to light golden brown.

  4. Stir together shallot, lemon juice , and mustard with 1/4 teaspoon salt and 1/4 teaspoon pepper in large bowl. Whisk in 2 tablespoons oil, then add the frisee and toss to coat.

  5. Place the Pullman toasts plain-side up and spread with tartar sauce . Top 4 bread slices with frisee, a crab burger and remaining bread slices. Serve any remaining frisee salad on the side.


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