Crab Mayonnaise

Successful simple dishes need a head start in order to succeed.  There is nowhere for shoddy workmanship to hide when the ingredient list is +/- four items.  

  • 4-6 ounces Dungeness crab lump meat
  • Garlic aioli
  • Sliced bread, toasted
  • Parsley, rough chop
  • Olive oil
  • Lemon

Dungeness crab are a  feisty, large, and sweetly delicious crustacean. The stove top preparation is not attempted this time around.  Instead fresh lump crabmeat is procured from a local fishmonger. 

The garlic aioli provides s creamy foil to the crab’s sweetness. It adds an unctuous texture to the open faced sandwich.

The pop of green from the parsley adds herbal depth and a refreshing green bite to the dish.  The toasted sourdough comes from Sea Wolf Bakers. A new addition to Seattle’s retail baking scene. The nuanced loaf makes your mouth participate on many levels.  There are nuanced flavors of sour starter, smoke, and dusty earth coupled with its chewy texture.

Finally the lemon and olive oils work in tandem to finish things off with a zing.  The spritz of lemon brightens all the flavors as the olive oil echoes with subtle green notes and rich texture on the palate.  


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