Dungeness crab salad sandwich with Meyer lemon
Dungeness crab salad sandwich with Meyer lemon
Rating: (1 rated)
Recipe Yield: Total time: 30 minutes | Serves 4
1 Meyer lemon 1 egg 1/2 teaspoon salt Pinch of cayenne pepper 1 teaspoon Dijon mustard 1/2 cup olive oil 1/2 cup canola oil 2 cups Dungeness crabmeat (meat from 1 whole crab) 4 small hard rolls, cut in half crosswise 1 bunch watercress, cleaned and stemmed

Step 1 Grate the peel from the lemon (you should have about 1 1/4 teaspoons) and set it aside. Cut the lemon in half and squeeze 2 tablespoons juice into a blender jar. Set aside the remaining half lemon.

Step 2 Add the egg, salt, cayenne pepper and Dijon mustard to the blender jar. Blend to combine.

Step 3With the blender running, slowly add the oils in a thin stream until all the oil is incorporated and the mayonnaise is thick. Turn off the blender. Stir the reserved grated lemon peel into the mayonnaise.

Step 4In a small bowl, spoon one-fourth cup mayonnaise onto the crabmeat. Toss until the crab is coated with dressing.

Step 5Lightly spread each roll with mayonnaise. (You will have about half the mayonnaise, one-half cup, remaining. Save it for another use.) Spoon the crab salad onto the bottom halves of the rolls and squeeze a little juice from the remaining half lemon over each. Top the crab salad with watercress leaves and the upper halves of the rolls to make sandwiches.

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