BLT, Meet Crab

Marcus Samuelsson's twist on the classic BLT
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Chef Marcus Samuelsson, of Harlem's Red Rooster, exudes cool—and so does his take on the BLT.

He created the perfect open-faced sandwich for summer by breaking down the individual elements of the classic bacon, lettuce and tomato combo.

He trades in regular tomatoes for pickled grape tomatoes, lettuce for micro greens, and adds avocado and jumbo lump crab meat in the mix. And, of course, he doesn't forget the bacon. When you put all the ingredients together, you get a salty, briny delicious sandwich you'll be making all summer long.

To learn more, read our story "Hello, New Favorite Sandwich."

Open-Faced Crab Sandwich with Pickled Tomatoes

Recipe adapted from Marcus Samuelsson, Red Rooster, NYC

Yield: 4 servings

Prep Time: 25 minutes, plus 3 hours chilling

Cook Time: 5 minutes, plus 3 hours chilling

Total Time: 30 minutes, plus 3 hours chilling


For the Pickled Grape Tomatoes:

1½ cups water

1 cup sugar

½ cup white wine vinegar

½ yellow onion, sliced

1 teaspoon pickling spice 

1 cup grape tomatoes, blanched in boiling water and skinned 

For the Crab Sandwich:

¼ cup mayonnaise

½ teaspoon lemon zest 

½ teaspoon shichimi togarashi (Japanese seven spice powder)

14 ounces lump crab meat, picked and cleaned 

Salt and pepper to taste

4 slices of white bread, toasted 

6 crisp slices bacon, roughly chopped 

1 avocado, pitted and sliced 

Micro herbs (such as basil, cilantro and chives), for garnish 


1. Make the pickled grape tomatoes: Combine all ingredients except for the tomatoes in a medium saucepan over medium heat. Cook, stirring occasionally to dissolve the sugar, about 5 minutes. Transfer the vinegar mixture and tomatoes to a mason jar and allow them to pickle in the refrigerator until well chilled, at least 3 hours but preferably overnight. 

2. Make the crab sandwich: In a medium bowl, whisk together the mayonnaise, lemon zest and togarashi. Gently fold in the crab meat with a rubber spatula, making sure everthing is evenly coated. 

3. Divide the crabmeat mixture between four toasts and top with the pickled tomatoes, bacon, avocado and micro herbs. 

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