Crabsaladsandwichbrownbagrecipe

Steps:

• Add the crabmeat, mayonnaise, green onions, and celery to a large mixing bowl; stir to combine.
• Add the cheese, and salt/pepper to taste; stir to combine.
• Spread the crab mixture over the bottom of the bread; replace top of bread.
• Wrap sandwich in a big piece of heavy foil.
• Bake at 400° for 20 minutes or until heated.
• Cut into slices and serve.

Steps:

• Combine all ingredients in a bowl adjust seasoning with more spice, salt and lime juice, if needed.
• Cut 3 avocados in 1/2 and remove the pit. Slice each 1/2 into 12 slices keep the slices of each half tightly together, flipping each 1/2 avocado separately and turn them pit side up so you can stuff them with the crab salad evenly among the 6 avocado halves. Wrap each ball tightly with plastic wrap so they hold their shape. Garnish the crab rolls with sesame seeds and micro greens.
• Mix all ingredients into a bowl. Chill until ready to use.

Steps:

• Preheat the oven to 400 degrees F.
• To make the sauce: 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.
• To make the sandwiches: Slice the croissants in half then lightly toast them in the 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.
• Spoon or pipe the crab mixture onto the croissant halves. Arrange the sandwiches on 4 plates. Drizzle with sauce and serve.

Steps:

• In a large bowl, combine the mayonnaise, salt and pepper. Stir in the crab, cheese, red pepper, onions and celery. Spoon over bread halves. , Place on a baking sheet. Broil 5 in. from the heat for 7-8 minutes or until lightly browned. Cut into 3-in. pieces.

Steps:

• In a large bowl, combine the crabmeat, celery, mayonnaise, celery seed, paprika, sugar, pepper, seafood seasoning and parsley. Mix well and refrigerate until chilled.

Steps:

• Drop fake crab into a food processor (or one of those hand crank food processing bowls) and pulse just a few seconds- to break up the crab into small chunks (don't go overboard).
• Add Miracle Whip and pulse (or hand crank) another couple of seconds until crab is minced and all is blended.
• Stir in finely chopped celery and red onion (do this by hand or you will end up with mush).
• Season to taste with salt and pepper, if desired.
• Serve on a soft bun with lettuce.

Steps:

• Mix lemon juice, salt, creme fraiche, shallot, and chives. Season with pepper. Fold in crab. Cover, and refrigerate for 30 minutes. Divide lettuce, avocado, and crab among 4 bread slices. Sandwich with remaining slices.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Lightly grease a medium baking dish.
• In large bowl, mix the eggs, milk, croutons, cheese, onion, and parsley. Stir in the crabmeat. Season with salt and pepper. Spoon into the prepared baking dish, and sprinkle with Parmesan cheese.
• Bake 1 hour in the preheated oven, or until a knife inserted into center of the casserole comes out clean. Serve immediately.

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.

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.

Steps:

• Mix first four ingredients together until well combined.
• Serve as sandwich on bread of your choice, (I prefer toasted bread, though you could use english muffin or bagel.).
• Add any additional toppings, such as tomatoes, olives etc at time of serving.

Steps:

• Run your fingers through the crab meat to remove any bits of shell. In a bowl, combine the celery, onion, mayo, chili, hot sauce and Worcestershire. Add the crab meat to the bowl and mix with a fork. Season with salt and pepper, to your taste. Pile salad on lettuce leaves in croissants. Cut each croissant in thirds on angles, following the shape of the pastry. Arrange sandwiches on a plate and serve.

Steps:

• Mix first seven ingredients.
• Lay one lettuce leaf each on four pieces of toast.
• Scoop filling on top of lettuce and place other piece of toast on top.
• Slice sandwich in the middle and serve.

Steps:

• Preheat the oven to 400 degrees F.
• To make the sauce: Mix 1/4 cup of 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.
• To make the sandwiches: Slice the croissants in half then lightly toast them in the oven.
• Meanwhile, in a large bowl, mix the crab with 2 tablespoons of mayonnaise, the cream cheese, and capers. Season the mixture with Worcestershire, hot pepper sauce, crab boil, lemon juice and salt and pepper.
• Spoon or pipe the crab mixture onto the croissant halves. Arrange the sandwiches on 4 plates. Drizzle with sauce and serve.

Steps:

• Mix first four ingredients together until well combined.
• Serve as sandwich on bread of your choice, (I prefer toasted bread, though you could use english muffin or bagel.).
• Add any additional toppings, such as tomatoes, olives etc at time of serving.

Steps:

• 1. In a medium-sized bowl combine the crab, mayonnaise, Old Bay seasoning, mustard, scallions, and celery. Mix gently until ingredients are evenly distributed and well coated with mayonnaise.
• 2. Place four slices of bread on a clean surface and spread a half tablespoon of butter on each slice. Spread each slice with one sixth of the crab salad and top with thin layers of onion, egg, and baby lettuce.
• 3. Butter both sides of four more slices of bread and top each half sandwich with one of these slices. Spread each sandwich with a third of the remaining deviled crab and the remaining onion, egg, and lettuce.
• 4. Close the sandwiches with the four remaining bread slices, spread on oneside with the rest of the butter. Press firmly, butter side down, to "seal" the sandwich.
• 5. Slice off crusts then slice each sandwich into four triangular finger sandwiches and place on a platter.
• 6. Cover sandwiches with damp paper towel and plastic wrap, and chill for at least 30 minutes. (Crab salad may be made up to one day ahead and the assembled sandwiches up to several hours ahead.)

Steps:

• In a medium skillet, saute the green pepper and onion in the butter for 3 minutes, or until vegetables are tender.
• Stir in imitation crabmeat, and saute for another 3 minutes. Remove from heat, and put mixture into a medium bowl. Stir in mayonnaise. May be served warm or cold.

Steps:

• Toss ingredients together.
• Serve on toasted rolls.

Steps:

• Stir together crab, mayonnaise, and chopped chervil. Season with lemon juice, salt, and pepper. Top with chervil sprigs.
• Arrange tomatoes and lettuces on a platter. Season with salt and pepper, and drizzle with oil. Sprinkle with basil. Serve with crab salad and bread for assembling sandwiches.