Email to Buny      

Fish/Seafood: Crab Club Sandwiches on Toasted Brioche

Source of Recipe

(posted to recipecircus by catgurrl) Caprial's Seasonal Kitchen


List of Ingredients

-- Basil-Thyme Mayonnaise --
1/4 cup white wine vinegar
2 shallots finely chopped
2 cloves garlic finely chopped
2 Tbsp Dijon-style mustard
3/4 cup prepared mayonnaise
1 Tbsp finely chopped fresh basil
1 Tbsp finely chopped fresh thyme
Salt pepper to taste

2 cups Oregon Dungeness Crab meat picked over
Brioche bread (12 slices) toasted
Red leaf lettuce
Fresh tomato slices
Fresh chives
Red bell pepper cut into strips (julienne)


Recipe

To make the mayonnaise: In a mixer or food processor fitted with a metal blade, place vinegar, shallots, garlic, mustard and mayonnaise. Pulse to blend. Add herbs and seasonings; pulse to mix. Refrigerate until needed.

To assemble the open-faced sandwich: Mix crab meat with 1/2 cup Basil-Thyme Mayonnaise. Spread the remaining 1/4 cup mayonnaise on toasted bread slices (12 slices). Layer toast with lettuce leaves, tomato slices, and crab mixture. Garnish top of sandwich with chive strips and julienne red pepper. Serves 6 (2 slices per person)