Pressed Crab Salad Sandwich With Red Pepper Vinaigrette

By Saveur
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Saveur
Nutrition per serving    (USDA % daily values)
CAL
348
FAT
50%
CHOL
29%
SOD
50%

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Ingredients for 8 servings

FOR THE TOMATOES:

2 medium beefsteak or heirloom tomatoes

¼ teaspoon kosher salt

FOR THE RED PEPPER VINAIGRETTE:

1 cup jarred red bell peppers, drained

3 tablespoons red wine vinegar

3 cloves garlic, smashed and peeled

½ teaspoon kosher salt

¼ cup olive oil

FOR THE CRAB SALAD:

3 tablespoons capers, drained and chopped

4 tablespoons mayonnaise

finely grated zest from one lemon

¼ teaspoon kosher salt

1 pound backfin crab meat, picked over

2 tablespoons red pepper vinaigrette (above)

1 16oz loaf ciabatta bread

1 cucumber, peeled, halved, seeded, and cut into ¼ inch slices

1 small ripe avocado, halved, pitted, and thinly sliced

¼ teaspoon kosher salt

juice of half a lemon

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