Dungeness Crab Club Recipe

Prepare crab meat

Inspect the Dungeness crab meat for any shell fragments and gently break larger lumps into bite-sized pieces. Keep chilled until ready to mix.

In a medium bowl combine 3 tablespoons mayonnaise, 2 tablespoons Greek yogurt, 1 teaspoon Dijon mustard, and 1 tablespoon fresh lemon juice. Whisk until smooth.

Fold in 2 tablespoons finely diced celery, 2 tablespoons thinly sliced green onion, and 1 teaspoon minced chives into the dressing.

Add the crab meat to the dressing and gently fold to coat, taking care to preserve lumps. Season with 1 teaspoon Old Bay seasoning, 1 teaspoon kosher salt, and 1/2 teaspoon freshly ground black pepper. Taste and adjust lemon, salt, or pepper as needed. Chill in refrigerator 15–20 minutes to let flavors meld.

Preheat a large skillet or griddle over medium heat. Lightly butter one side of each bread slice with the softened unsalted butter.

Spread a thin layer of mayonnaise on the unbuttered side of each slice (this will help create a golden, crisp exterior when toasting). If using, rub the hot toasted bread with the cut side of 1 garlic clove once toasted for a subtle garlic note.

Toast the bread, buttered-side down, in the skillet until golden brown and crisp, about 2–3 minutes per side. Transfer toasted slices to a wire rack to keep crisp.

Lay out 4 toasted bread slices, mayonnaise side up. On each, place 2 leaves of romaine or butter lettuce to create a moisture barrier.

Spoon roughly 3 ounces (about 3/4 cup) of the chilled Dungeness crab salad onto each lettuce-lined slice, mounding it slightly in the center.

Top the crab salad with 1–2 slices of tomato, a slice of avocado if using, and 1–2 slices of cooked crisp bacon per sandwich. Add cornichon or pickle slices if desired.

Season top ingredients lightly with salt and pepper to taste, then place the remaining toasted bread slice on top, mayonnaise side down. Press gently and cut each sandwich in half on the diagonal.

Garnish each sandwich with a few microgreens or a sprinkle of chopped parsley and serve immediately with lemon wedges on the side for squeezing over the crab.

Optional serving suggestion: serve with kettle chips, fries, or a small green salad.