Open-Faced Dungeness SandwichSeptember 05, 2014 by Carlos Alfaro
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.
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