recipe heading-plus-icon

yields

Makes 1 appetizer

    Ingredients
  • 3 ounces picked jumbo lump crab meat
  • 2 heaping tablespoons comeback sauce (recipe below)
  • Fresh lemon juice
  • Salt
  • 1 thick slice sourdough
  • 1 large garlic clove
  • Parsley leaves
  • Celery leaves
  • Pinch of espelette pepper
  • Comeback Sauce
  • 1 jalapeño
  • 1 lunchbox pepper
  • 4 scallions
  • 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
steps
  1. 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.
  2. Make crab toast: In a bowl, combine crab meat with comeback sauce. Season to taste with lemon juice and salt. Set aside.
  3. 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 By
    Nathan Hood, Post House Inn in Charleston
  • Contributing City
    Charleston

Leave a Reply

Be the first to comment.


the local marketplace

shop the south

Discover the Local Palate's thoughtfully curated selection of regional food products.

SHOP NOW