At San Francisco’s Tartine Manufactory, chef Sam Goinsalvos makes mayo from scratch for his much-loved crab tartine, but subbing in store-bought mayo doctored with plenty of mustard is a good shortcut.
Slideshow:More Tartine Recipes
Canola oil, for frying
1/4 cup forbidden black rice
1/2 cup mayonnaise
1/4 cup Dijon mustard
1 1/2 tablespoons fresh lemon juice
1/2 teaspoon Old Bay Seasoning
1 pound jumbo lump crabmeat, picked over
1/4 cup finely chopped chives
4 slices rustic rye bread
Microgreens, for garnish
How to Make It
In a medium saucepan, heat 1/2 inch of canola oil to 350°. Fry the rice until puffed, 1 minute. Using a fine sieve, transfer the crispy rice to paper towels.
In a large bowl, whisk the mayonnaise with the mustard, lemon juice and Old Bay. Fold in the crab and chives. Season with salt and pepper. Serve the crab mixture on the bread with the crisped rice, garnished with microgreens.
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