Redefining In-Flight Catering

Open-Faced Dungeness Sandwich

Dungeness crab sandwich recipe

Seattle is home to a large seaport, so it is natural that seafood is popular here. A particular local favorite is the Dungeness crab. While crab can be served in a variety of preparations, this recipe features Dungeness in a mayonnaise-based salad, perfect for a sandwich. The portions below yield between 6-8 servings.

Ingredients – Crab Salad

  • ½ cup (120 mL) reduced-fat mayonnaise
  • Salt, to taste
  • Black pepper, to taste
  • 16 ounces Dungeness crabmeat
  • 1 cup (235 g) shredded, part-skim mozzarella cheese
  • ¼ cup (60 g) chopped sweet red pepper
  • ¼ cup (60 g) chopped scallions
  • ¼ cup (60 g) chopped celery
  • 1 Sliced Baguette or Ciabatta
  • 1 head bibb lettuce

Ingredients – Lemon Caper Aioli

  • ½ cup (120 mL) mayonnaise
  • 1 tablespoon (15 mL) fresh lemon juice
  • 1 tablespoon (15 mL) crushed capers
  • 1 garlic clove, minced
  • Salt and Pepper, to taste

Ingredients – Lemon Butter

  • 1 teaspoon (5 g) of margarine
  • 1 tablespoon (15 mL) of butter
  • 1 teaspoon (5 g) of lemon juice
  • 1 teaspoon (5 g) of white wine
  • Chopped garlic, pinch

Directions – Crab Salad

  • In a large bowl, combine mayonnaise, salt and pepper. Stir in the crab, cheese, red pepper, onions and celery.

Directions – Lemon Caper Aioli

  • In a small bowl, whisk mayonnaise with lemon juice, capers, tarragon and garlic. Whisk in olive oil in a steady stream and season with salt and pepper. Use on grilled chicken, pork, fish and shellfish.

Directions – Lemon Butter

  • Combine these five items in a mixing bowl and beat at medium speed until a smooth consistency in the batter is formed.
  • Once combined, keep refrigerated until needed.
  • Cut bread in half and toast using the lemon butter.
  • Place on a baking sheet. Add desired amount of crab salad and broil 5 inches from the heat for 7-8 minutes or until lightly browned.
  • Enjoy!


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