Name: Montadito de Txangurro a la Vasca - Crab Salad Sandwich
Yield: 8
Ingredients: 1 1/2 lb. jumbo lump crabmeat -; 1/2 bunch chives -; 1 red pepper -; 3 shallots -; 1/2 bunch parsley -; 1 tbsp. salt -; 1/4 c. Crème fraîche -; 1/2 c. mayonnaise -; c. Dijon mustard -; 1 lemon -; 1 medium beefsteak tomato -; 1/2 tbsp. sherry vinegar -; 1 tbsp. olive oil -; Salt -; Pepper -; 1/4 c. roasted garlic oil -; 1 baguette -; Sliced avocado -; Espelette pepper -

Montadito de Txangurro a la Vasca - Crab Salad Sandwich

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Ingredients for - Montadito de Txangurro a la Vasca - Crab Salad Sandwich

1. 1 1/2 lb. jumbo lump crabmeat -

2. 1/2 bunch chives -

3. 1 red pepper -

4. 3 shallots -

5. 1/2 bunch parsley -

6. 1 tbsp. salt -

7. 1/4 c. Crème fraîche -

8. 1/2 c. mayonnaise -

9. c. Dijon mustard -

10. 1 lemon -

11. 1 medium beefsteak tomato -

12. 1/2 tbsp. sherry vinegar -

13. 1 tbsp. olive oil -

14. Salt -

15. Pepper -

16. 1/4 c. roasted garlic oil -

17. 1 baguette -

18. Sliced avocado -

19. Espelette pepper -

How to cook deliciously - Montadito de Txangurro a la Vasca - Crab Salad Sandwich

1. Stage

Mix salad: Combine crabmeat, chives, red pepper, shallots, parsley, salt, crème fraîche, mayonnaise, Dijon mustard, and lemon juice and zest in a small bowl. Mix well and set aside.

2. Stage

Make tomato puree: Chop tomato to a medium dice and then pulse in food processor until chunky puree is achieved. Allow to drain in sieve for 5-10 minutes until some of the liquid is released. Discard liquid. Add vinegar and olive oil, and season with salt and pepper to taste.

3. Stage

Assemble sandwich: Apply roasted garlic oil to outside of baguette with a clean pastry brush. Lightly toast and then slice baguette into 16 slices.

4. Stage

Take one slice of baguette and top with a thin layer of tomato puree, followed by an avocado slice and then a quenelle (broad spoonful) of the txangurro "salad."

5. Stage

Top with a dusting of the espelette pepper. Serve two slices to a plate.