Makes 1 appetizer
3 ounces picked jumbo lump crab meat
2 heaping tablespoons comeback sauce (recipe below)
Fresh lemon juice
1 thick slice sourdough
1 large garlic clove
Pinch of espelette pepper
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
- Make the comeback sauce: 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.
- Make crab toast: 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.
Recipe ByNathan Hood, Post House Inn in Charleston