Crab Salad Sandwiches
The crab salad sandwich at Sabella & La Torre restaurant is a compelling reason to visit Fisherman’s Wharf in San Francisco. Owner Thomas La Torre uses pristine Dungeness crab in a simple salad that’s piled on toasted sourdough rolls to create a tall and dramatic sandwich with a generous amount of crab in each bite.
Prep Time
-
Cook Time
-
Ingredients
8
Yield
1 servings
Calories
-
Method
Step-by-step instructions
Stir together celery, mayonnaise, black pepper, parsley, and kosher salt in a large bowl until well combined. Fold in crabmeat until combined. Scoop crabmeat mixture evenly onto bottom halves of rolls, and sprinkle crabmeat with additional black pepper. Cover with top halves of rolls. Serve immediately with lemon wedges.
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