1/2 cup tartar sauce
2 tablespoons crab boil seasoning (recommended: Old Bay)
10 thick slices Pullman loaf or country white bread
12 ounces (2 1/2 cups) jumbo lump crabmeat, picked over for shells
3 tablespoons mayonnaise
1 teaspoon Worcestershire sauce
1 large egg, beaten
2 tablespoons unsalted butter
8 thick slices Pullman loaf or country white bread
2 tablespoons extra-virgin olive oil, plus more for brushing bread
1 tablespoon minced shallot
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
6 cups torn frisee (about 5 ounces)
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