4 thick slices country sourdough or other rustic bread
¾ cup jumbo lump crabmeat, shelled
½ head fennel, shaved thin
2 scallions, chopped
1 tablespoon Italian flat leaf parsley, chiffonade
1 tablespoon of chives, minced
2-3 tablespoons homemade mayonnaise (or brand of choice)
Sea salt and freshly ground black pepper
2-3 teaspoons fresh lemon juice
Chile de arbol
Extra virgin olive oil
Grill sourdough slices.
While bread is grilling, place crab, fennel, scallion, herbs, and mayo in a bowl. Mix to combine and season to taste.
Add lemon juice and taste again for seasoning. Split crab mixture between 2 pieces of sourdough, making sure to evenly cover each slice of bread. Sprinkle with chile de arbol and drizzle with extra virgin olive oil.