In a bowl, combine crab meat with comeback sauce. Season to taste with lemon juice and salt. Set aside.
Grill bread on both sides, then rub with garlic clove covering every surface. Top sourdough with dressed crab salad. Garnish with parsley and celery leaves and finish with a pinch of espelette.
1 lunchbox pepper
2 cups mayonnaise
1 teaspoon salt
2 tablespoons prepared horseradish
¼ cup Worcestershire
2 tablespoons apple cider vinegar
3½ tablespoons whole grain mustard
1¼ tablespoons lemon juice
½ teaspoon garlic powder
½ teaspoon onion powder
1 teaspoon celery seed
Grill jalapeño, lunchbox pepper, and scallions. Once charred, add to a food processor and pulse until finely chopped. Add remaining ingredients to food processor and mix until emulsified. Refrigerate until ready to use.