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Byron is in San Francisco checking out the iconic Ferry Building and making a Dungeness crab sandwich, in this episode of Coastal.

Crab Sandwich


  • 2 slices of soft bread (Pan de Mie works great)

  • 4-6 ounces cooked dungeness crab meat

  • 1/2 red onion, shaved

  • 1 bunch of picked watercress

  • 1 bulb fennel, shaved

  • 1 cup butter lettuce, shaved

  • 1 tablespoon olive oil

  • 1 tablespoon lemon juice

  • 1/4 cup mayonnaise

  • 1 teaspoon cayenne pepper

  • 1 teaspoon diced jalapeño

  • 1 tablespoon dijon mustard

  • 1 tablespoon chopped parsley

  • A few handfuls of tarragon


  1. Boil Whole Crab ~ 20 minutes or buy lump crab meat

  2. If using whole crab, de-shell crab with crab cracker (remember to get the body as well as the legs)

  3. Prepare Salad by chopping vegetables (super thin)

  4. Toss chopped vegetables in olive oil, salt, and pepper

  5. To make the crab mixture, add mustard, mayonnaise, lemon juice, cayenne pepper, and chopped parsley - mix together

  6. Butter and toast your bread

  7. Create sandwich by adding a layer of crab, then the Salad, and finally adding watercress on top.

  8. Serve with pickles and potato chips

Crab Sandwich




Daily food & travel inspiration in your inbox

Daily food & travel inspiration in your inbox


- What's going on everybody? Today I'm here in beautiful San Francisco, California checking out the Ferry Building Marketplace. With over two dozen artisan food merchants, this place is a true asset food establishment. I doubt I'll have any problems finding the ingredients for my next recipe, so let's go check it out. Built in 1898, the Ferry Building was once a busy terminal for boat and rail passengers. These days it's chock full of great restaurants, vendors selling local foods, and a one-of-a-kind farmers' market. Hi there. - Hi, how are you? - Good. - What can I get for you? - I am making a crab sandwich today. So what do you recommend? - We have Dungeness pre-cooked crab meat. It's lump crab meat taken out of the shell. We also just got in some live crab about 30 minutes ago. - Fantastic, can I check it out? - Yeah, absolutely. Here they are. - [Byron] These guys are huge, oh my goodness. Whoa. - What's great about the Dungeness crab is that it not only has leg meat, it had tremendous claw meat and body meat. They're usually around two pounds, but this one probably weighs about two-and-a-half. - So obviously definitely a big crab, but is there anything as far as flavor different than any other crab? - I'd say with this crab it's got sort of a naturally buttery taste to it, it's really great. - [Byron] Kind of sweet, you know? - [Employee] A tiny bit, yeah. - Awesome, I'll definitely take this one. Thank you so much, I appreciate it. - Good luck with that. - I got all my beautiful produce here at Farm Fresh to You. Now it's off to get my bread. - [Female Employee] Hi, how are you doing? - Awesome, I'm looking for something really sort of airy, soft, buttery. You have something like that? - It sounds like what you want is the pain de mie. It's made from an enriched French dough with milk, butter, and a little bit of sugar. All of those things are going to give it a tender crust and a very fine, even crumb. - [Byron] Yeah, I'm going to be slicing this, using it for a crab sandwich, so I think this is absolutely perfect for that. - [Female Employee] Thank you. - Yeah, have a good one. - You too, enjoy your sandwiches. - The Ferry Building was absolutely fantastic and I got everything I need to make this killer crab sandwich. Today I want to be showing you guys what I call a crabwich. I got a ton of great ingredients at the Ferry Building, so let's get started. When cooking live crab you need about 20 minutes in boiling water. So these have cooled down a bit and I'm going to start taking them apart. It's called the apron, I'm going to pull it back. It's going to give me a little bit of leverage to separate the shell from the head, from the body. Now these gills right here, just want to get rid of those. Break the legs off. You're just going to break this right down the middle. And this is really where you're going to get all that beautiful meat. What's great about these little claws is you start to use them as a tool to dig out some of the crab meat. You know, it's definitely a little bit of work, but there is a ton of crab meat right in here. Now I'm going to start breaking apart the legs. I have this handy-dandy tool, it's a crab cracker. You just want to crack it just enough to where you can hear the shell crack. Just going to break that leg off and right away almost the crab meat just flew right out of it. You might get a shell or two in there, but if you do, just pull it out. This is what you'll get out of one whole Dungeness crab. It's going to give me two servings for my crab sandwich today. I'm going to dress it and just make it really delicious. Grab my tarragon, peel away the leaves, give this a quick chop. Just going to grab a little bit of mayo, a tablespoon or so, and a little bit of mustard. This is Dijon mustard. Just a pinch of cayenne pepper. That's ready to go, done. Just going to set it aside and start working on my veggies. As you can see, I'm getting these super thin strips of fennel. This adds that licorice flavor, but also gives it a really nice crunch. Set that aside and grab my onion. Since the grain of the onion is round, you're going to want to slice in that same fashion. You're going to start at an angle. Once you get to the top of that onion you're going to start angling your knife vertically. Turn it around and do the same thing. Put all my beautifully sliced onions with the fennel. Now I want to grab my lettuce. Just going to roll this up, start slicing it. All right, super easy. I'm going to add this jalapeno, it's going to give it a really nice, spicy quick. You're going to want to get rid of all these seeds. So take that vein out and with that, all the seeds will come with it. I'm going to add all these jalapenos there. Now I'm going to dress my salad. Little bit of lemon juice, little bit of olive oil, maybe a tablespoon or so. Some salt, little bit of fresh cracked black pepper. You can just mix this with your hand. Let's taste a piece of fennel. Mmm, really good, so this is definitely finished. Really beautiful. Now I'm going to start assembling my sandwich. These are nice, generous, fairly thick slices. I'm going to throw a pat of butter on this griddle and just start toasting up my pain de mie. It will take about maybe 30 seconds if you have a really hot pan to toast your bread. Some people say butter the bread, I say butter the pan. Ready to go, now I'm going to assemble my crab sandwich. Just a nice little dollop on top. The more the merrier with this Dungeness crab. Just going to make a little bit of room for my plate. Now I'm going to finish my crab with these sliced veggies. I'm going to add a little bit of watercress. This is going to give it a nice peppery flavor and a little bit of crunch, too. That is a crab sandwich. Give it a quick cut on the bias. If it falls apart a little bit, no biggie. All right, I'm going to get my Cidre out, give it a nice pour. Now I'm going to dig into my sandwich. This is incredible. Really rich crab. Right away I can taste the tarragon. It takes a second for the jalapeno to kick in, all those spicy flavors. The Cidre does such a great job of cutting through the creaminess and the richness of the crab. Just works so well together. Honestly, this is what I call picnic food. Thank you so much for watching, and hopefully you enjoyed this recipe. Join me next week as I head down the coast to Monterey.