OPEN FACED CRAB SALAD SANDWICH
Steps:
- Preheat the oven to 400 degrees F.
- To make the sauce: Mix 1/4 cup of mayonnaise with the ketchup, and chili sauce in a bowl or food processor. Season the sauce with lemon juice, salt and pepper, Worcestershire, crab boil and grated horseradish and reserve.
- To make the sandwiches: Slice the croissants in half then lightly toast them in the oven.
- Meanwhile, in a large bowl, mix the crab with 2 tablespoons of mayonnaise, the cream cheese, and capers. Season the mixture with Worcestershire, hot pepper sauce, crab boil, lemon juice and salt and pepper.
- Spoon or pipe the crab mixture onto the croissant halves. Arrange the sandwiches on 4 plates. Drizzle with sauce and serve.
OPEN FACED CRAB SANDWICH
Make and share this Open Faced Crab Sandwich recipe from Food.com.
Provided by MarieRynr
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Toast bread under the broiler on one side only.
- Place toasted sidedown on cookie sheet.
- Combine crab meat, celery, scallions, mushrooms, caraway seeds, mayonnaise and sour cream.
- Spread mixture on untoasted side of bread; top with 2 slices bacon and a slice of cheese.
- Broil until cheese melts and bubbles.
Nutrition Facts : Calories 518.2, Fat 36.2, SaturatedFat 14.2, Cholesterol 89.5, Sodium 1341.1, Carbohydrate 21.4, Fiber 3.2, Sugar 2.1, Protein 26.9
OPEN-FACED CRAB SANDWICH
One weekend in Waccabuc, I was looking for something to snack on. I smeared some garlic aïoli on grilled slices of bread and topped it with some crab. It hit the spot, so I decided to turn it into a complete sandwich with a little chile and herbs. This is a great use of fennel fronds, which usually end up in the trash. Dill works just as well, too.
Yield Serves 4
Number Of Ingredients 9
Steps:
- Preheat the broiler or grill to high.
- Gently stir together the crab, chile, fennel fronds, oil, salt, and pepper in a medium bowl.
- Drizzle olive oil all over the bread. Broil or grill until browned and crisp, turning to cook evenly.
- Spread 2 tablespoons aïoli on each slice of bread and top with the crab mixture. Carefully cut each sandwich in half and serve with lemon wedges.
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