By Marcus Samuelsoon | September 17, 2013

Photo: ayngelina

Photo: ayngelina

A club sandwich is one of my favorite things to eat. This version, with the smooth avocado, salty bacon and briny crab has a different twist. It’s very yummy and quick and easy to make.

Open Faced Crab BLT Sandwich Recipe

Servings: 4


  • 4 bacon slices
  • 1 avocado, sliced
  • 1 medium tomato, sliced
  • 2 slices multi-grain bread
  • 4 ounces jumbo lump crab
  • 2 tbsp. mayonnaise
  • 2 tbsp. microgreens (or you can substitute sprouts)
  • Kosher salt and freshly ground black pepper


1. Sauté the bacon until crispy. Remove from the pan and drain it on a paper towel.

2. Toast or grill the bread slices and spread mayonnaise evenly on both pieces. Top with divided tomato slices and add 2 slices of cooked bacon each over the tomatoes. Season with salt and pepper.

3. Layer the avocado slices over the tomatoes then divide crab evenly over each open faced sandwich.

4. Garnish with microgreens or sprouts and serve with a lemon wedge, if desired.

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Whether it’s finding the best goat tacos in LA, spotting a well-worn vintage bag in Sweden, or interviewing the “crab man” selling seafood on a corner in Harlem, we tell stories seen from Chef Marcus Samuelsson‘s point of view. strives to create conversations about food, nutrition, culture, art, and design. We want to find Read More


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