OPEN FACED CRAB SALAD SANDWICH
Provided by Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 18
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.
OPEN-FACED CRAB SALAD SANDWICHES
I adapted this from a recipe I found in a Taste of Home Contest Winning Annual Recipes book. My guys deemed it a 'keeper'
Provided by Judy Garcia
Categories Sandwiches
Time 35m
Number Of Ingredients 10
Steps:
- 1. In a large bowl, combine the mayonnaise, garlic salt and pepper. Stir in the crab, cheese, red pepper onions and celery. Spread over bread halves* Sprinkle with cheddar cheese, if desired.
- 2. Place bread halves on baking sheet. Broil 5 inches from heat for 7-8 minutes or until lightly browned. Cut into 3-inch pieces.
- 3. MY NOTE: I used 6-inch submarine rolls instead of the loaf of French bread.
OPEN-FACED CRAB SALAD SANDWICHES
Healthier version! Great for summer get together's and party's. Tastes great warm or cold so its a tasty lunch when you don't want to heat the house up by using the oven.
Provided by Rachel Burke
Categories Sandwiches
Time 25m
Number Of Ingredients 9
Steps:
- 1. In a large bowl, mix all ingredients and spoon over bread halves.
- 2. Place on a baking sheet. Broil 5-7 inches from heat for 7-8 minutes or until lightly browned. Cut into 3" pieces.
OPEN FACED CRAB SALAD SANDWICH
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.
OPEN FACED CRAB SANDWICHES
My ds likes these with extra shredded cheese sprinkled over the top before broiling.Recipe source: Simply Seafood (Winter 1991)
Provided by ellie_
Categories Lunch/Snacks
Time 15m
Yield 4-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat broiler.
- In a bowl, combine crabmeat, green onions, cheese, mayonnaisse and cayenne (or hot pepper sauce).
- Slice tomatoes into eight slices.
- On a baking sheet or broiler pan place English muffin halves and broil 3-4 inches from heat until golden (3-5 minutes); remove from oven.
- Place a tomato slice on each muffin half and top with crab mixture (about 1/2 cup per muffin half)and then sprinkle with extra shredded cheese, if desired.
- Return to oven and broil until cheese browns. (3-5 minutes).
Nutrition Facts : Calories 253.2, Fat 16.4, SaturatedFat 7, Cholesterol 58.6, Sodium 793.8, Carbohydrate 8.3, Fiber 1.1, Sugar 3.3, Protein 18.4
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