Open Faced Crab Salad Sandwich

Name: Open Faced Crab Salad Sandwich
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoon capers, chopped; 59 milliliters chili sauce; 1 pinch Pinch crab boil seasoning (recommended: Old Bay); 2 Tbsps cream cheese, softened; 4 croissants; 0 teaspoons grated horseradish, optional; 59 milliliters ketchup; 4 servings Kosher salt and freshly ground black pepper; 4 servings Lemon juice; 340 grams lump crab, picked to remove shells; 59 milliliters mayonnaise; 2 Tbsps mayonnaise; 1 Dash hot pepper sauce; 1 Dash Worcestershire sauce

Open Faced Crab Salad Sandwich is a pescatarian main course. One serving contains 514 calories, 22g of protein, and 31g of fat. This recipe covers 23% of your daily requirements of vitamins and minerals. This recipe serves 4. From preparation to the plate, this recipe takes about 30 minutes. A mixture of kosher salt and pepper, lump crab, lemon juice, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert.

Instructions

Preheat the oven to 400 degrees F.

Equipment you will use

Oven

Mix the 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.

Ingredients you will need

Salt And Pepper

Worcestershire Sauce

Chili Sauce

Horseradish

Lemon Juice

Mayonnaise

Crab Boil Seasoning

Ketchup

Sauce

Equipment you will use

Food Processor

Bowl

To make the sandwiches: Slice the croissants in half then lightly toast them in the oven.

Ingredients you will need

Croissant

Toast

Equipment you will use

Oven

Meanwhile, in a large bowl, mix the crab with the mayonnaise, cream cheese, and capers. Season the mixture with Worcestershire, hot pepper sauce, crab boil, lemon juice and salt and pepper.

Ingredients you will need

Hot Sauce

Salt And Pepper

Worcestershire Sauce

Cream Cheese

Lemon Juice

Mayonnaise

Crab Boil Seasoning

Capers

Crab

Equipment you will use

Bowl

Spoon or pipe the crab mixture onto the croissant halves. Arrange the sandwiches on 4 plates.

Ingredients you will need

Croissant

Crab

Drizzle with sauce and serve.

Ingredients you will need

Sauce

Equipment

Oven

Food Processor

Bowl

Ingredients

Servings:

1teaspoon

capers, chopped 59milliliters

chili sauce 1pinch

Pinch crab boil seasoning (recommended: Old Bay)2Tbsps

cream cheese, softened 4

croissants 0teaspoons

grated horseradish, optional 59milliliters

ketchup 4servings

Kosher salt and freshly ground black pepper 4servings

Lemon juice 340grams

lump crab, picked to remove shells 59milliliters

mayonnaise 2Tbsps

mayonnaise 1Dash

hot pepper sauce 1Dash

Worcestershire sauce

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish on the menu? Try pairing with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Frank Family Vineyards Lewis Vineyard Reserve Chardonnay with a 5 out of 5 star rating seems like a good match. It costs about 62 dollars per bottle.