© Douglas Friedman
Active Time
30 MIN
Total Time
Serves : 4

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

How to Make It

Step 1    

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.

Step 2    

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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