Crab Salad Sandwiches
Apr. 12th, 2021 09:12 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
fuzzyredThis week I am on afternoon's again and decided it was a good time to make Open-Faced Crab Salad Sandwiches, from the TasteofHome Contest Winning Annual Recipes 2010 cookbook.
Ingrdients
1/2 cup reduced fat mayonnaise
1/8 teaspoon salt
1/8 teaspoon pepper
2 packages (8 ounces each) imitation crab meat, chopped
1 cup (4 ounces) shredded part-skim Mozzarella cheese
1/4 cup chopped sweet red pepper
1/4 cup chopped green onions
1/4 cup chopped celery
1 loaf (8 ounces) unsliced French bread, halved lengthwise
Instructions
1. In a large bowl, combine the mayonnaise, salt, and pepper. Stir in the crab, cheese, red pepper, onions, and celery. Spoon over bread halves.
2. Place on a baking sheet. Broil 5 in. from the heat for 7-8 minutes or until lightlt browned. Cut into 3-in. pieces. Yield: 8 servings.
Thoughts and Variations
I used regular mayo, because that's what was in the fridge, eyeballed the salt and pepper, used just over a quarter cup of red pepper and celery, and used a French baguette for the bread. I have no idea if it was 8 ounces, I just bought the size the store was selling it in. I didn't broil it in the oven because the blurb at the top of the recipe said you could do cold or hot sandwiches, or use it as a cracker dip. My oven is gas and the broil feature gave a very alarming gas smell the last time I turned it on, so I'm reluctant to use that setting.
The crab salad was very good cold though and I'm pleased with it. I may toast the baguette tomorrow in a 350 degree oven, just to have warm bread, but I also might not. This would be a good recipe to make when I can have guests again because it's quick and easy and the oven is optional.
Ingrdients
1/2 cup reduced fat mayonnaise
1/8 teaspoon salt
1/8 teaspoon pepper
2 packages (8 ounces each) imitation crab meat, chopped
1 cup (4 ounces) shredded part-skim Mozzarella cheese
1/4 cup chopped sweet red pepper
1/4 cup chopped green onions
1/4 cup chopped celery
1 loaf (8 ounces) unsliced French bread, halved lengthwise
Instructions
1. In a large bowl, combine the mayonnaise, salt, and pepper. Stir in the crab, cheese, red pepper, onions, and celery. Spoon over bread halves.
2. Place on a baking sheet. Broil 5 in. from the heat for 7-8 minutes or until lightlt browned. Cut into 3-in. pieces. Yield: 8 servings.
Thoughts and Variations
I used regular mayo, because that's what was in the fridge, eyeballed the salt and pepper, used just over a quarter cup of red pepper and celery, and used a French baguette for the bread. I have no idea if it was 8 ounces, I just bought the size the store was selling it in. I didn't broil it in the oven because the blurb at the top of the recipe said you could do cold or hot sandwiches, or use it as a cracker dip. My oven is gas and the broil feature gave a very alarming gas smell the last time I turned it on, so I'm reluctant to use that setting.
The crab salad was very good cold though and I'm pleased with it. I may toast the baguette tomorrow in a 350 degree oven, just to have warm bread, but I also might not. This would be a good recipe to make when I can have guests again because it's quick and easy and the oven is optional.
