OPEN-FACED CRAB SALAD SANDWICHES
Everyone loved the crab salad my mother-in-law contributed to a family gathering, so I reduced the fat in her recipe for this version. Serve it hot or cold or as a spread for crackers. -Lanie Kappe of Santa Ana, California
Provided by Taste of Home
Categories Appetizers Lunch
Time 25m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the mayonnaise, salt and pepper. Stir in the crab, cheese, red pepper, onions and celery. Spoon over bread halves. , Place on a baking sheet. Broil 5 in. from the heat for 7-8 minutes or until lightly browned. Cut into 3-in. pieces.
Nutrition Facts : Calories 236 calories, Fat 9g fat (3g saturated fat), Cholesterol 44mg cholesterol, Sodium 420mg sodium, Carbohydrate 24g carbohydrate (1g sugars, Fiber 1g fiber), Protein 13g protein. Diabetic Exchanges
SRIRACHA COLESLAW
I loved all of the textures and flavors together. The crunch of the cabbage. The tang from the vinegar. A slight sweetness and, of course, the zest of the Sriracha. It really kicked up my traditional coleslaw to a whole new level.
Provided by dazaspicymeatball
Categories Salad Dressings
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- In a large bowl, combine the mayonnaise, sour cream, Sriracha, and mustard, lemon juice, vinegar, sugar and salt. Add cabbage, carrots and onion. Mix well. Refrigerate for 1 hour.
Nutrition Facts : Calories 390.8, Fat 22.9, SaturatedFat 4.6, Cholesterol 22.8, Sodium 1387.6, Carbohydrate 45.9, Fiber 6.1, Sugar 26.3, Protein 4
SOFT-SHELL CRAB SANDWICHES WITH SINGAPORE SLAW
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Make the slaw: Trim and peel the daikon, then shred on the large holes of a box grater. Transfer to a colander and squeeze dry. Whisk the lime juice and honey in a medium bowl. Add the cilantro and daikon; season with salt and pepper and toss to combine. Refrigerate the slaw until ready to serve.
- Make the aioli: Combine the mayonnaise, sambal oelek and tomato paste in a small bowl. Grate in the garlic, season with salt and pepper and stir to combine.
- Clean the crabs (if live): Cut off the front of each crab just behind the eyes and mouth using kitchen shears; remove any yellow matter from the inside with your fingers, if desired.
- Grab one of the pointy ends of the top shell and peel it back to reveal the gills; cut out the gills and discard. Repeat on the other side.
- Flip the crab over and pull back the small flap known as the apron. Use your fingers to pull it off.
- Cook the crabs: Put the flour in a shallow dish and season with salt and pepper. Dredge the crabs in the seasoned flour, turning to coat both sides; shake off the excess flour and set aside. Melt the butter in a large skillet over medium heat and swirl the pan until the foaming stops. Add the crabs to the pan and cook until they start to turn an orange-red color, about 3 minutes per side. Remove to a paper towel-lined plate to drain and season immediately with salt.
- Build your sandwich: Set your rolls cut-side down in the same pan and cook until golden. Slather the roll tops with some of the chile aioli. Sandwich a hot crab and a scoop of slaw on each roll.
SRIRACHA SLAW
This Asian-style slaw uses a base of peanut butter, which adds a nutty sweetness redolent of pad Thai and satay. It also adds body to the dressing and a touch of delightful crunch. Ginger paste is available in the Asian or Indian section of many grocery stores. Or, you can make your own using a food processor: place one gingerroot in the processor and add just enough water to help keep everything moving. For those who prefer the old school technique, a mortar and pestle with a touch of elbow grease yields excellent results as well.
Yield makes 6 to 8 servings
Number Of Ingredients 19
Steps:
- To make the dressing, in a medium bowl, combine the peanut butter, lime juice, pineapple juice, Sriracha, garlic, fish sauce, ginger paste, and sugar. Cover and store in the refrigerator until you are ready to use it.
- To make the slaw, in a large bowl, mix together the napa and red cabbages, carrots, bell peppers, jalapeño, green onions, cilantro, and mint. Add the dressing and toss to mix. Season with salt and pepper to taste.
- Garnish with the basil and lime slices. Serve immediately to retain crunch.
- For a more traditional picnic and barbecue coleslaw, make a dressing with 1/2 cup Sriracha Aïoli (page 16), 1/4 cup cider vinegar, and 2 tablespoons sugar. Combine with the slaw ingredients, using 1/4 cup chopped flat-leaf parsley instead of the cilantro and mint. Season with salt and pepper to taste.
- Feel free to opt for 2 (16-ounce) bags of store-bought coleslaw mix in place of cutting the cabbages and carrots yourself.
SRIRACHA DEVILED CRAB SANDWICH WITH SLAW
After winning the opening rounds of the World Sandwich Championship, whether right or wrong, I decided to play it safe. I decided on a sandwich that was probably too simple and didn't have a million layers of ingredients, but it was original, it was Florida, it was comfort food. For those unfamiliar with the deviled crab, it...
Provided by Amy Freeze
Categories Sandwiches
Time 2h
Number Of Ingredients 29
Steps:
- 1. In a skillet, saute onion, garlic, green bell peppers, and celery in olive oil for 15 minutes over medium-low heat. Do not let garlic burn. Add ale to deglaze. Add remaining ingredients, except crab and cheese, and cook over medium low heat for 15 minutes. Add water if necessary to prevent burning. Add crab meat, and stir to combine. Saute another 10-15 minutes.
- 2. Meanwhile, prepare slaw. In a bowl, combine Greek yogurt, lime juice, onion powder, garlic powder, and salt & pepper. In a large bowl, combine salad, bacon bits, and green onions. Add dressing mixture and toss to combine.
- 3. Melt butter, vermouth, garlic powder, and parsley flakes in a pan over low heat. DO not allow to brown. Brush sides of bread slices with mixture and toast in the oven until lightly brown. When done, use a knife to cut a pocket into each slice.
- 4. To assemble: Spoon a small amount of slaw in the bottom. Top with a generous portion of crab filling. Sprinkle with cheese. Place under the broiler for 30 seconds-1 minute or until cheese melts. DO NOT LET THIS BURN. Top with more slaw and serve!
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