Thai Style Open Crab Meat Sandwich Recipes

THAI (WRAP) SANDWICH

Steps:

• SAUCE:.
• In small sauce pan melt butter; add Ramen noodles, almonds and sesame seeds; sauté until lightly brown, approximately 2 minutes, stirring constantly. Remove and set aside.
• To sauce pan add sugar, oils, vinegar, soy sauce , sambal oelek and candied ginger and heat until sugar dissolves.
• Remove from heat and cool slightly; add chicken.
• SALAD:.
• In a large bowl mix together vegetables; cabbage, celery, green onions, red bell pepper and carrots.
• Pour dressing over vegetables and toss.
• Garnish with noodle mixture and cilantro; serve immediately.
• WRAP:.
• Across the center of 10-inch sandwich wrap place 1/4 of the salad mixture, leaving at least one inch at each end.
• Garnish each wrap with noodle mixture and cilantro.
• Fold each end toward center and roll.
• Serve immediately.

CRAB SANDWICH

Steps:

• In a small bowl, mix together mayonnaise and lemon juice until well combined. Gently fold in crab; season with salt and pepper.
• Place one slice of brioche on work surface. Top with lettuce, crab salad, and tomato slices. Sandwich with remaining slice of bread. Serve immediately.

SUPER CRAB SANDWICH

Steps:

• Slice the loaf of French bread in half lengthwise. Scoop out the center portion of each half to make a hollow and discard. Spread mayonnaise on the bottom half of the loaf, and mustard on the top half. Fill the bottom hollow with surimi. Cover the surimi with slices of Muenster and colby jack cheese, then layer with the tomato slices, avocado slices, and sprouts. Season with salt and pepper to taste. Top with the remaining bread half. Slice across the loaf to make six sections.

BEST EVER CRAB SANDWICHES

Steps:

• Make the crab paste: mix the ingredients together in a bowl and season, then set aside. In a separate bowl, mix the white meat with the herbs, lemon juice, oil and seasoning.
• Spread the bread lightly with butter, then spoon and spread the crab paste over 4 of the slices. Pile the white meat over, then top with the remaining bread. Cut the crusts off, if you like, and serve halved or in small triangles or squares with lemon wedges on the side.

THAI CRAB ROLLS

Steps:

• In a medium bowl, mix together the crabmeat, mayonnaise, tamarind paste, chile pepper and salt. Spoon about 2 tablespoons of the mixture onto the center of a spring roll square. Fold one corner up just past the filling, and press to seal. Brush the open section of the roll with egg yolk. This does not just seal the roll, it also crisps it. Fold the two corners on either side of the folded corner towards the center. Roll up the filling tightly towards the remaining point. Seal the point with a little more egg if necessary. Repeat with remaining wrappers.
• Add enough oil to a heavy skillet to cover the rolls about half way. Heat over medium-high heat until oil is sizzling hot. Fry rolls a few at a time for 45 to 50 seconds, until golden. Remove to paper towels to drain.
• To make the dipping sauce, combine the rice vinegar, soy sauce, garlic clove and sugar in the container of a blender or food processor. Process until smooth.
• To serve, line a serving platter with lettuce leaves, and place a small bowl of the dipping sauce in the center. Arrange crab rolls on top of lettuce leaves around the dip.

THAI -STYLE OPEN CRAB MEAT SANDWICH

Steps:

• Mix half the lime juice with the ginger and lemon grass. Add the mayonnaise and mix well.
• Spread 1 tablespoon mayonnaise over each slice of bread.
• Halve the avocado and remove the pit. Peel and slice the flesh thinly, then arrange the slices on the bread. Sprinkle with lime juice.
• Spoon the crab meat over the avocado, then add any remaining juice. Spoon over the remaining mayonnaise, top with a cilantro spring.
• Serve immediately.
• *** To make lime-and ginger-flavored mayonnaise, place 2 egg yolks, 1 tablespoon lime juice, and 1/2 teaspoon grated ginger in a blender. With the motor running, gradually add 1 1/4 cups olive oil, drop by drop, until the mixture is thick and smooth. Season with salt and pepper.***.