Zesty crab salad sandwich in sourdough bread, grilled on a panini press.
We've made this with fresh crab and with canned crab, and fresh crab is infinitely better. The instructions call for using a panini grill, but you can easily make this as if you make any grilled sandwich on a cast iron pan or griddle surface. Just press down on the sandwich with a metal spatula and flip it once one side is browned. You can dress up the sandwich a bit with a few slices of avocado in each sandwich.
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped green onion
- 1/4 cup mayonnaise
- 4 teaspoons lemon zest
- 1 teaspoon lemon juice
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon freshly ground black pepper
- 1/4 to 1/2 teaspoon Tabasco sauce
- 14 to 16 oz fresh lump crab meat
- 8 slices sourdough bread
- 4 Tbsp butter, room temperature
1 Place parsley, green onion, mayonnaise, lemon zest, lemon juice, Worcestershire sauce, black pepper, and Tabasco sauce in a large bowl. Stir to combine. Gently fold in the crabmeat, taking care not to break up the clumps of crabmeat.
2 Heat your panini grill. Spread some butter on two slices of bread to flavor the outside of the sandwich. Turn over one slice of bread and top it a quarter of the crab mixture. Close the sandwich with the other slice of bread, buttered side up.
3 Grill two panini at a time, with the lid closed, until the the bread is toasted, 4 to 5 minutes.
Yield: Makes 4 sandwiches.