Tarragon Crab Sandwiches Recipes

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.

Steps:

• Blend yolk, vinegar, water, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a blender. With motor running, add oil in a slow stream.
• Toss crabmeat with dressing, tarragon, and chives.
• Season tomatoes with salt and serve topped with romaine and crab

Steps:

• In a large bowl, combine crabmeat and celery. In a small bowl, combine the mayonnaise, onion, tarragon, pepper sauce, salt and pepper. Pour over crabmeat mixture and toss to coat., Cook bacon according to package directions. On six bread slices, layer with lettuce, tomato, bacon and crab mixture. Top with remaining bread.,

Steps:

• Mix the mayonnaise, chives, and tarragon in a small bowl; cover and refrigerate until ready to use.
• Cook the bacon in a large skillet over medium heat until browned and crisp, about 8 minutes.
• Transfer to paper towels to drain.
• Cut each strip in half to make 12 pieces total.
• Pour out and reserve the bacon fat; wipe the skillet clean with paper towels.
• Line a baking sheet with wax paper.
• Whisk the eggs in a shallow dish.
• Mix the flour, cornstarch, salt, and pepper in a second dish.
• Dip each crab in the eggs, then in the flour to coat completely.
• Transfer to the baking sheet and refrigerate for 15-30 minutes to set the crust.
• Heat the oil and reserved bacon fat in a large skillet over med-high heat until the oil shimmers.
• Carefully add the crabs to the skillet (the crabs could splatter, so be careful).
• Cook until the undersides are golden brown, about 3 minutes.
• Using a thin slotted metal spatula, turn the crabs and cook to brown the other sides, about 3 minutes.
• Using the spatula, transfer the crabs to paper towels to drain briefly.
• Spread the buns with the herb mayonnaise.
• Top each bottom bun half with a crab, 3 bacon slices, 2 tomato slices, and a lettuce leaf, then the top bun half.
• Cut each sandwich in half and serve immediately.

Steps:

• Whisk together mayonnaise, green bell pepper, lemon juice, ketchup, scallions, parsley and the horseradish for the dressing in a large bowl.
• Fold in crabmeat, red bell pepper, and celery. Season with salt and pepper (I would use lemon-pepper).
• To assemble: layer lettuce on bottom half of each roll, then top with avocado slices, crabmeat salad, 2 bacon strips and the top half of the sandwich roll.

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:

• Bring a large pot of water to a boil and season generously with salt. Add lobsters head first to water and cook, covered, until shells are bright red and an antennae or leg pulls off easily, 8 to 10 minutes. Crack one open where the tail meets the body of the lobster. The flesh should be firm, white, and opaque. If it is still translucent, then the lobster needs more time to finish cooking. Drain lobsters head down in a colander to release excess liquid.
• When cool enough to handle, crack lobster shells and remove meat from tails, claws, and knuckles. Tear the meat by hand into 1-inch pieces and place in a large bowl.
• In a small bowl, combine the mayonnaise, lemon, celery, tarragon, cayenne, pepper, and 1/4 teaspoon salt. Pour over lobster meat and gently stir until lobster is well coated. Taste and adjust seasoning, adding more mayonnaise if desired. Chill lobster mixture for 15 to 30 minutes.
• Spread cut sides of buns with butter. Heat a large skillet over medium heat and toast buns, buttered side down, until golden brown, about 2 minutes per bun. Fill each bun with lobster mixture and sprinkle with an extra dash cayenne, if desired. Serve immediately.