I have never met any kind of club sandwich I didn’t like, and this version is a dream. Aside from the fabulous crab, crisp fresh fennel and applewood-smoked bacon make this particularly delicious.
Put the egg yolks, lemon juice, chili-garlic paste, mustard, and
Pick over the crab meat and remove any shell or bits of cartilage. Add the crab, fennel, celery, and red onion to the mayonnaise. Fold them in very gently.
Cook the bacon in a frying pan or under the broiler for 3 to 5 minutes on each side, until just crisp. Drain the bacon on paper towels and keep warm. Toast the slices of brioche.
To assemble the sandwich, put a lettuce leaf on 4 of the toasts. Arrange
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