CRAB SANDWICH
This delicious crab sandwich recipe is great for any outdoor party, day or night.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Yield Makes 1 sandwich
Number Of Ingredients 7
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.
Nutrition Facts : Calories 543.1 calories, Carbohydrate 54.4 g, Cholesterol 60.5 mg, Fat 22.8 g, Fiber 5.3 g, Protein 31.8 g, SaturatedFat 9.2 g, Sodium 922.8 mg, Sugar 3.4 g
BEST EVER CRAB SANDWICHES
A classic crab sandwich made a bit more substantial with a few of Barney's favourite flavours
Provided by Barney Desmazery
Categories Lunch, Main course
Time 20m
Yield Makes 4 deep-filled sandwiches
Number Of Ingredients 14
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.
Nutrition Facts : Calories 529 calories, Fat 28 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 30 grams protein, Sodium 2.65 milligram of sodium
CRAB MELT SANDWICHES
This open-faced classic is irresistible! Melty flavors and the golden appearance make the sandwich a hit at luncheons for all ages, or you could serve it as part of a light dinner. -Verla Stapleton, Cibolo, TX
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- Brush muffins with butter. Place on an ungreased baking sheet. Broil 3 in. from the heat for 3-5 minutes or until toasted., In a small bowl, combine the cream cheese, mayonnaise, egg yolks, onion and seasonings. Fold in crab. Spread 3 tablespoons crab mixture over each muffin half. , Broil for 2-3 minutes or until tops are golden brown. Freeze option: Cover and freeze uncooked crab-topped muffins in a single layer for up to 2 months. Place frozen muffins on an ungreased baking sheet. Bake at 350° for 10 minutes, then broil for 5 minutes or until tops are golden brown.
Nutrition Facts : Calories 230 calories, Fat 17g fat (7g saturated fat), Cholesterol 73mg cholesterol, Sodium 350mg sodium, Carbohydrate 13g carbohydrate (1g sugars, Fiber 1g fiber), Protein 6g protein.
TARRAGON CRAB SANDWICHES
Imitation crabmeat gets a boost of flavor from tarragon and hot pepper sauce. From the Taste of Home Test Kitchen, this crab spread is served with bacon on sourdough for a truly delicious sandwich.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine crabmeat and celery. In a small bowl, combine the mayonnaise, onion, tarragon, pepper sauce, salt and pepper. Pour over crabmeat mixture and toss to coat., Cook bacon according to package directions. On six bread slices, layer with lettuce, tomato, bacon and crab mixture. Top with remaining bread.,
Nutrition Facts : Calories 591 calories, Fat 20g fat (4g saturated fat), Cholesterol 24mg cholesterol, Sodium 1524mg sodium, Carbohydrate 78g carbohydrate (2g sugars, Fiber 4g fiber), Protein 23g protein.
SOFT-SHELLED CRAB SANDWICHES
Steps:
- Have the fishmonger clean crabs, each about 2 to 3 ounces, or clean them*. In a dish combine vegetable oil, garlic cloves, Old Bay seasoning (available at fish markets), and salt and pepper to taste. Add the crabs, patted dry, turn them to coat them with the mixture, and let them marinate, covered and chilled, for at least 2 hours.
- Have ready English muffins, split in half and flattened with a rolling pin. In a small saucepan combine unsalted butter, lemon juice and parsley leaves, shallot, and salt and pepper to taste, heat the mixture over moderately low heat, stirring, until the butter is just melted, and reserve it.
- Drain the soft-shelled crabs, put in a grill basket or arrange them over glowing coals for 3 to 5 minutes on each side, or until they turn red. Grill the English muffins, turning them once, until they are crisp and browned lightly, brush the split sides with the reserved herb butter, and sandwich 1 grilled crab between 2 muffin halves.
- To clean soft-shelled crabs:
- Rinse live soft-shelled crabs under running cold water. With scissors cut off the heads about 1/4 inch behind the eyes and cut off the white gills. Peel back the aprons, cut them off, and rinse the crabs again.
BEST CRAB-CAKES SANDWICHES
This recipe calls for just the right seasonings, with scrumptious crab you'll LOVE to sink your teeth into. Prep time includes chilling the patty.
Provided by Barefoot Beachcomber
Categories Lunch/Snacks
Time 2h45m
Yield 8 sandwiches
Number Of Ingredients 21
Steps:
- Combine first 11 ingredients.
- Spread 2 cups fresh breadcrumbs on wax paper.
- Divide crab mixture into 8 patties, coat with breadcrumbs and refrigerate for 2 hours.
- Heat oven to 400 degrees.
- Roast red pepper for 30 minutes until charred.
- Wrap in foil and cool.
- Remove skin and seeds and chop fine.
- Combine with mayonnaise, lemon juice and garlic.
- Spread on cut sides of hamburger buns.
- Heat ¼ inch oil in skillet.
- Cook crab cakes until golden, turning once about 8 minutes.
- Place crab cakes in rolls.
- Top each with 2 tbsp shredded lettuce, 1 slice tomato and sliced red onion.
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- Stir together 200g (7oz) fresh white crab meat, 4tbsp mayonnaise, 2tbsp freshly chopped chives, the finely grated zest of ½ lemon, a few drops of Tabasco (if you like) and plenty of seasoning.
- Lay out four large slices medium-cut wholemeal bread and spread a quarter of the crab mixture over each.
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