Spring Crab Sandwich
⅓ cup everyday olive oil¼ cup gherkins, thinly sliced lengthwise, plus 2 tablespoons brine from their jar½ small shallot, very thinly sliced crosswise2 soft buns, such as potato rolls, brioche buns or plain hamburger bunsBring a small saucepan of water to a boil. While it comes to a boil, use a microplane to finely grate the garlic into a small jar with a tight-fitting lid.
Reserve the remaining dressing in case you need it.To the boiling water, add the sugar snap peas and cook for 1 minute. Drain the peas and transfer them to a bowl of ice water for 30 seconds to stop cooking. Drain the peas again, then thinly slice on a diagonal. Add the peas to a small bowl along with the sliced gherkins and their brine, the olives and the shallots. Season the salad with salt and pepper and let stand while you toast the buns.Warm a large nonstick skillet over medium heat.
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