Open Faced Crab Salad Sandwich
Serves N/A
Directions
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. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results. For the Sauce: 1/4 cup mayonnaise 1/4 cup ketchup 1/4 cup chili sauce Lemon juice, to taste Kosher salt and freshly ground black pepper Dash Worcestershire sauce Pinch crab boil seasoning (recommended: Old Bay) 1/4 teaspoon grated horseradish, optional For the sandwiches: 4 croissants 3/4 pound lump crab, picked to remove shells 2 tablespoons mayonnaise 2 tablespoons cream cheese, softened 1 teaspoon capers, chopped Dash Worcestershire sauce Dash hot pepper sauce Pinch crab boil seasoning (recommended: Old Bay) Lemon juice to taste Kosher salt and freshly ground black pepper
Ingredients
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Recipe Summary Difficulty: Easy Prep Time: 25 minutes Cook Time: 5 minutes Yield: 4 servings