RECIPE CREATED BY MELINA HAMMER

 

umami mayo 
1/4 cup veganaise, or your favorite mayonnaise
1 tsp whole grain mustard
1/2 tsp fish sauce

Stir mayo ingredients together until uniform. Taste and adjust seasoning as needed. Place mayo in the refrigerator until it’s time to use. This can be done a day in advance, stored sealed and brought out when it’s time.

radish slaw
1 small watermelon radish, thinly sliced on a mandoline
1/2 small red jalapeño or Fresno chili, thinly sliced 
1 tsp evoo
1/2 tsp ume plum vinegar (you may swap for white wine or sherry vinegar if you cannot find ume plum vinegar)
Freshly ground black pepper
1 tsp water

Whisk the olive oil, plum vinegar, water, and black pepper together until emulsified. Drizzle it onto the radish-chili pepper mixture and toss to coat. Add 2 tbsp coarsely chopped cilantro leaves, 2 tbsp torn mint leaves, and 1 tsp chopped chives. Set aside. 

sandwich assembly
4 small gem lettuce leaves 
3.5 oz snow crab meat, picked through for shells
2 brioche buns

Toast the brioche buns until golden. Slather umami mayo onto each half, then arrange a lettuce leaf onto each. Arrange a cluster of the radish slaw and then pile crab meat onto the bottom half of each bun. Sandwich the top half onto the bottom, and get ready for a groan-inducing treat.

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