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Pressed Crab Salad Sandwich with Red Pepper Vinaigrette

yield: 8 total time: 35 minutes
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Ingredients

  • 2 heirloom tomatoes or medium beefsteak
  • 1/4 teaspoon kosher salt
  • 1 cup red bell peppers jarred, drained
  • 3 tablespoons red wine vinegar
  • 3 cloves garlic smashed and peeled
  • 1/2 teaspoon kosher salt
  • 1/4 cup olive oil
  • 3 tablespoons capers drained and chopped
  • 4 tablespoons mayonnaise
  • 1 lemon
  • 1/4 teaspoon kosher salt
  • 1 pound crab meat backfin, picked over
  • 2 tablespoons vinaigrette red pepper, above
  • 16 ounces ciabatta bread
  • 1 cucumber peeled, halved, seeded, and cut into ΒΌ inch slices
  • 1 avocado small ripe, halved, pitted, and thinly sliced
  • 1/4 teaspoon kosher salt
  • 1/2 lemon

Nutrition

  • Calories : 210 calories
  • Carbohydrate : 11 grams
  • Cholesterol : 45 milligrams
  • Fat : 14 grams
  • Fiber : 4 grams
  • Protein : 12 grams
  • SaturatedFat : 2 grams
  • Sodium : 700 milligrams
  • Sugar : 4 grams
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