OPEN-FACED EGG SALAD TEA SANDWICHES WITH CRAB AND POPPY SEEDS ON PUMPERNICKEL
Provided by Bobby Flay
Time 10m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Whisk together the mayonnaise, dill, mustard, vinegar and paprika in a large bowl. Add the crab, poppy seeds and eggs to the mixture and toss gently to combine. Add more mayonnaise if the mixture seems dry. Season with salt and pepper.
- Pat the julienned radish dry. Mound the egg salad on the bread and garnish with radish and dill fronds.
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.
CRAB SALAD TEA SANDWICHES
Make and share this Crab Salad Tea Sandwiches recipe from Food.com.
Provided by ratherbeswimmin
Categories Crab
Time 1h
Yield 48 appetizers
Number Of Ingredients 13
Steps:
- In a big bowl, combine the first 6 ingredients; gently stir in the crab and eggs; taste and season with salt and pepper, if needed; refrigerate until well chilled.
- With a 3-inch cookie cutter, cut a circle from each slice of bread.
- Spread each with 1/2 teaspoon butter.
- Top with lettuce and 2 rounded tablespoons of crab salad; sprinkle with paprika.
- Garnish with onion strips.
Nutrition Facts : Calories 134.8, Fat 7.1, SaturatedFat 2.2, Cholesterol 35, Sodium 278.3, Carbohydrate 15.1, Fiber 2.4, Sugar 2.5, Protein 4
DEVILED CRAB SALAD SANDWICHES
Provided by Kimberly Kennedy
Categories Egg Fish Leafy Green Mustard Onion Vegetable Freeze/Chill No-Cook
Yield Makes 16 triangular three-layer tea sandwiches
Number Of Ingredients 11
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.)
CRAB SALAD SANDWICHES
Make and share this Crab Salad Sandwiches recipe from Food.com.
Provided by Dannygirl
Categories Lunch/Snacks
Time 5m
Yield 4 serving(s)
Number Of Ingredients 9
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.
SHRIMP SALAD TEA SANDWICHES
Using sprouts in these flavorful sandwiches will add color and crunch.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Yield Makes 4 dozen
Number Of Ingredients 10
Steps:
- In a medium bowl, combine shrimp, parsley, lemon juice, zest, Worcestershire, and mayonnaise. Stir to thoroughly combine; season with salt and pepper.
- Thinly spread butter on two bread slices. Cover one with shrimp salad and sprouts, if using; top with other bread slice. Use a serrated knife to trim crusts and cut into two triangles; cut in half again to make four small triangles. Repeat with remaining ingredients. Cover with damp paper towels until ready to serve.
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