Ingredients
1 1/2 lb. jumbo lump crabmeat
1/2 bunch chives
1 red pepper
3 shallots
1/2 bunch Parsley
1 tbsp. salt
1/4 c. Crème fraîche
1/2 c. mayonnaise
c. Dijon mustard
1 lemon
1 medium beefsteak tomato
1/2 tbsp. sherry vinegar
1 tbsp. olive oil
salt
Pepper
1/4 c. roasted garlic oil
1 baguette
Sliced avocado
Espelette pepper
Preparation
Step 1Mix salad: Combine crabmeat, chives, red pepper, shallots, parsley, salt, crème fraîche, mayonnaise, Dijon mustard, and lemon juice and zest in a small bowl. Mix well and set aside.Step 2Make tomato puree: Chop tomato to a medium dice and then pulse in food processor until chunky puree is achieved. Allow to drain in sieve for 5-10 minutes until some of the liquid is released. Discard liquid. Add vinegar and olive oil, and season with salt and pepper to taste.Step 3Assemble sandwich: Apply roasted garlic oil to outside of baguette with a clean pastry brush. Lightly toast and then slice baguette into 16 slices.Step 4Take one slice of baguette and top with a thin layer of tomato puree, followed by an avocado slice and then a quenelle (broad spoonful) of the txangurro “salad.“Step 5Top with a dusting of the espelette pepper. Serve two slices to a plate.
Follow Garces’ steps to create the same version at home: First, spread the baguette with tomato puree, which according to Garces, “both moistens the crusty bread and makes the sandwich easier to eat than a slippery slice of tomato.” He follows that up with a slice of avocado, which lends a creamy texture, and a sprinkling of espelette pepper, which, he says, “really makes it sing.”
