Seafood Salad Sandwich


By Chef Ivan Flowers


5-Star Chef Ivan Flowers talks picnic parties and recipes on Big Blend Radio, including how to make a killer Seafood Salad Sandwich with Dungeness Crab! 


1 ½ Lb. Cooked Dungeness Crab Meat
3 Tbsp. Mayonnaise
1 ½ Tbsp. Shallots, Finely Minced
Juice of 1 Lemon
½ Cup Celery, Finely Diced
½ Tsp. Fresh Tarragon, finely chopped
2 Avocados
2 Tomatoes
1 Head Green Leaf Lettuce
8 Slices Texas Toast
2 Tbsp. Unsalted Butter

In a large bowl combine the crab meat, mayonnaise, shallot, lemon juice, celery and tarragon. Stir until all ingredients are combined. Salt and pepper to taste. Stir again and set aside.
Thinly slice the avocados and tomatoes and salt and pepper them. Butter the Texas toast and toast until golden brown.

With butter side of toast facing down, place one piece of green leaf lettuce on every slice of bread. On what will be the bottom side of the sandwich, place 6-8 ounces of the seafood salad. Next, place two tomato slices on top of the seafood salad. Top the tomato with two slices of avocado. Now top with the other slice of bread that has the green leaf on it.

That is it! Serves 4

Jeremy's On The Hill - Julian, CA Leucadia Beach Inn



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