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 ROLLS
These are based off crab rolls I had at Obrycki's in Baltimore. Try to get good quality crab, as it matters. Tinned crab isn't very good here. Once made, the salad will keep a couple days in the fridge.
Provided by Hank Shaw
Categories lunch Main Course
Time 20m
Number Of Ingredients 9
Steps:
- Toss the crabmeat in the melted butter. Mix all the remaining ingredients except for the buns in a large bowl. Fold the crabmeat into this.
- Grill or toast the buns; you can spread some butter on the buns first if you'd like. Fill with the crab mixture. Serve with pickles and potato chips.
Nutrition Facts : Calories 415 kcal, Carbohydrate 23 g, Protein 25 g, Fat 24 g, SaturatedFat 9 g, Cholesterol 84 mg, Sodium 1259 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
CRAB SALAD SANDWICHES
You won't even need a fork for this no-fuss supper. Include some top-of-the line potato chips and mixed pickled vegetables on the menu, and have ice cream bars for dessert.
Categories Sandwich Dairy Leafy Green Shellfish Quick & Easy Lunch Seafood Crab Summer Bon Appétit Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free
Yield 2 Servings: Can be doubled
Number Of Ingredients 7
Steps:
- Blend mayonnaise and seafood seasoning in medium bowl. Mix in celery and onion. Add crabmeat and stir gently to combine without breaking up crabmeat. Season to taste with pepper.
- Place bottoms of rolls on plates. Mound half of crab salad, then lettuce on each. Set tops of rolls over and press sandwiches slightly to compact.
MINI CRAB CAKES WITH MUSTARD CREME FRAICHE
Provided by Valerie Bertinelli
Categories main-dish
Time 50m
Yield 15 mini crab cakes
Number Of Ingredients 16
Steps:
- For the mustard creme fraiche: Mix together the creme fraiche, whole-grain mustard, Dijon and seafood seasoning in a small bowl and refrigerate until ready to serve.
- For the mini crab cakes: Pulse the bread in a food processor to make coarse breadcrumbs; transfer to a large bowl. Add the crab, mayonnaise, lemon zest, Worcestershire, seafood seasoning, cayenne, scallions, 1/4 teaspoon salt and a few grinds of pepper. Mix gently to combine. Add the egg and mix gently but thoroughly. Roll the mixture into about 15 golf ball-sized rounds, then arrange them on a foil-lined baking sheet and flatten them slightly. Refrigerate at least 30 minutes to set.
- Melt the butter in a large nonstick skillet over medium heat. Cook the crab cakes, in batches if necessary, turning once, until golden brown on both sides and heated through, 3 to 4 minutes per side.
- Arrange the crab cakes on a serving platter and serve with the mustard creme fraiche dolloped on top or in a small bowl on the side. Sprinkle with the chives and serve with lemon wedges.
MINI CRAB CROISSANTS
Steps:
- Split the croissants open sandwich-style but not all the way, so they have a hinge at the back. Spoon in 1 tablespoon of seafood salad, then tuck 1 or 2 baby spinach leaves underneath. Insert 2 toothpicks into the top middle of each croissant and press a caper onto the point of each toothpick for crab eyes. To make crab claws, cut the grape tomatoes open from bottom end to stem end but not all the way, leaving them hinged. Stick a toothpick into each tomato at the stem end, then insert a toothpick with a tomato into the point of each end of each croissant. Arrange them on a serving plate.
GRILLED CRAB AND CHEESE SANDWICH
Steps:
- In a small bowl, combine mayonnaise, lemon juice, cayenne pepper, grated cheese, and salt and pepper, to taste. Add crabmeat to mayonnaise mixture and stir to combine. Spread crabmeat mixture on bread. Cover with a second piece of bread. Melt butter in a medium skillet over medium heat. Add sandwich and brown for 2 minutes; flip and continue to brown for 2 to 3 more minutes. Repeat with second sandwich. Slice and serve.
CRAB SANDWICHES
My mom made these when I was a little girl, and I've always loved them. Mom always served them for dinner, but they would also be great for a brunch, or lunch. Now that I'm an adult, this was one of the recipes that was important for me to get and keep for the generations to come. I hope you enjoy it as much as I do. Feel free to add hot sauce or red pepper if you prefer a kick in your sandwich.
Provided by IngridH
Categories Lunch/Snacks
Time 35m
Yield 12 muffins, 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat your oven to 350°F.
- Split english muffins, and place on a greased baking sheet.
- Combine crab, mayo, and onion. Mix until completely combined. (You may add more or less mayo depending on how "wet" you like this mixture.).
- Taste, and add salt and pepper as necessary.
- Spread crab mixture evenly over the muffin halves.
- In a small saucepan, over medium heat, melt the butter.
- Add the flour, and whisk to combine. Cook for 2 minutes, stirring constantly.
- Stir in milk, and whisk to keep lumps from forming.
- When milk is hot (DO NOT BOIL), add the cheese, continuing to stir constantly, until the cheese is fully melted, and the sauce thickens.
- Taste, and add salt and pepper as necessary.
- Top the muffins with the sauce.
- Sprinkle with extra cheese to taste, and with paprika for color.
- Bake at 350 F for 20 minutes, or until the sauce is golden and bubbly.
- Serve immediately.
MINI CRAB BLT SANDWICHES WITH ROASTED TOMATOES & AVOCADO
These are simple little sandwiches which you can make all ahead of time and then just put together right before serving. A nice twist on BLT. A simple BLT spread with crab, roasted tomatoes and avocado make this great. I cut the small baguettes on a angle, secure each half with a tooth pick for a nice small bite size sandwich. Great for appetizers. Now, really hungry ... make this on some toasted Ciabatta bread for a decadent full size sandwich with a bowl of soup one night for a great dinner.
Provided by SarasotaCook
Categories Lunch/Snacks
Time 35m
Yield 48 Small sandwich bites, 24 serving(s)
Number Of Ingredients 15
Steps:
- Bacon -- In a small non stick saute pan, cook the bacon until crisp. Remove to a paper towel lined plate and let cool. Just add to a plastic bag. Make this ahead of time.
- Tomatoes -- On a small baking sheet lined with parchment paper or foil, add the tomato slices. About 4 slices per tomato and drizzle with olive oil, salt and pepper.
- Bake at 400 degrees on the middle shelf for 5-10 minutes just until slightly roasted. You don't want them to get too soft.
- BLT Spread -- Make sure you check the crab for any shells and then break up in a small bowl. I use both the claw and lump, but you can easily use claw to same some money, just as good. Add to the crab, the scallions, red pepper, mayo, tarragon, salt, pepper and bacon. Cover with plastic wrap and set in the refrigerate to chill and firm up.
- Baguettes -- On each baguette, add a small lettuce leaf, then a roasted tomato slice, the BLT dip and then a avocado slice. Top with the other slice of the baguette and cut on a angel. I secure each half with a tooth pick so they stay together well.
- Serve -- I set these up on a bed a lettuce almost like little "mini" Club Sandwiches. I love them and they always go over very well. Never any left.
Nutrition Facts : Calories 97.2, Fat 4.3, SaturatedFat 0.7, Cholesterol 1.3, Sodium 151.9, Carbohydrate 13, Fiber 1.6, Sugar 1.1, Protein 2.2
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