Recipe by Allan Hogle
The Farm, Gualala, California © 2025
This sandwich can be made with your choice of bread. We recommend and always choose Astrid's Amazing Hamburger Buns* when available.
When not, we use a high quality fresh Baguette sliced lengthwise or that aside, sliced Alvarado or Dave's Killer bread.
Makes 4 open faced sandwiches
Ingredients
1 cup fresh cooked, picked Little Dory Seafood Co. Dungeness crab meat
1 cup grated sharp Cheddar cheese (or Gruyere)
1⁄4 cup celery, finely chopped but not minced (approximately 1 med. stalk)
1⁄4 cup red or yellow onion, coarsely chopped
2 tbsp. mayonnaise
1 tsp. Dijon mustard
Dash or two of Worcestershire sauce
2 tbsp. fresh lemon juice
1⁄2 tsp. crushed dried thyme
1⁄2 tsp. red chili flakes or powder, or to taste, optional
1⁄4 tsp. sea salt
1⁄4 tsp. fresh ground black pepper
Fresh lemon or lime wedges.
Optional:
Fresh chopped Jalapeño or Serrano peppers, to taste
Fresh chopped parsley (or micro greens) as a garnish
Preparation
Combine all the above in a medium mixing bowl, shredding the crab with a fork incorporating all the ingredients together.
Toast the bread lightly, apply the mixture evenly to the pieces and return to the (toaster) oven and broil on Med/Hi for a few minutes watching closely. When the mixture begins to bubble slightly on top-(careful, not too brown!) it is ready. Serve immediately with parsley garnish if desired and lemon or lime wedge on the side.
* Astrid, my wife, and her Amazing Hamburger Buns when available can be reached by emailing allan@energyzones.com or calling us locally at The Farm 707.884.3684
