Open Crab Faced Sandwich
If you love crab but want another great way to enjoy it, try an open crab face sandwich. So, I tried one years ago on my travels to Denver and then discovered how to make it at home. This open faced crab sandwich is warm, rich and delicious. The crab salad mixture can also be made to be served as a warm dip in the winter, and for parties. So give it a try and let me know how it works out for you.
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Ingredients
Mixture will make 4-6 open face sandwiches depending on the size of the bread.
- 16 ounce Lump Crab Meat (all shells removed)
- Kaiser Rolls, Ciabatta Rolls or thick roll or bread
- 2 1/2 stalks of Celery, finely chopped
- 2 stalks of Green Onions, finely chopped
- 1-2 Roma Tomatoes
- 1 Tablespoon of Lemon Juice
- 1 teaspoon of Hot Sauce
- 1/4 cup of Miracle Whip or Light Mayonnaise
- 5 ounces of Cream Cheese (softened to room temperature)
- Salt and Pepper to taste
- 2 large Avocados
- 1 teaspoon of Minced Garlic or 1 Garlic Clove finely chopped
- 1 bag (2 cups) of shredded Italian Cheese blend or shredded mix cheese (Colby and White Cheddar)
- Spreadable butter like Country Crock
- Optional – 1 teaspoon of Dijon Mustard
Supplies
- Mini Food Processor
- Knife
- Cutting Board
- Baking Dish
- Large Spoon or Spatula
- Mixing Bowl
- Foil
Directions For Open Faced Crab Sandwich
- Allow cream cheese to soften to room temperature. This takes about an hour. So you could open up the packaging to speed up the softening.
- Next, line your baking dish with foil. This will make for an easy clean-up later.
- Then slice bread in half, and spread each half with spreadable butter.
- Now, finely chop green onions, celery, and garlic in food processor or with knife.
- Next, in a medium sized bowl, mash the cream cheese with a fork or large spoon.
- Then add the Miracle Whip and Dijon Mustard (optional), then blend with a spoon. Next add the hot sauce and lemon juice.
- Mix the creamy mixture until well blended. Then add in the chopped veggies and mix again.
- Add in the crab and mix but do not over mix.
- Next, taste the mixture and determine if you want to add salt, pepper, or more hot sauce. So in my house, we add more hot sauce.
- Then slice the avocado and tomato.
- Now it is time to assemble your sandwich. To the buttered bread, add the avocado, then tomato and crab mixture.
- Then top with the shredded cheese, and put in the oven to bake.
- Notice we did not pre-heat the oven. The reason is because when the oven is hot, the bread browns too fast and the inside is cold. If you start with a cold oven, it gradually heats the sandwiches. Then once it reaches 350 degrees Fahrenheit, it is heated all the way through and the cheese is just melted. It is now ready to broil. If you do not want it broiled, you are ready to serve the open faced crab sandwich.
- So you only need to heat til the oven reaches 350 degrees Fahrenheit and broil for 2-3 minutes until the tops are golden brown. Therefore, I suggest to broil with the oven light on so you can see the level of brownness.
- Then serve this open faced crab sandwich with homemade french fries, sweet potato fries, or a nice salad.
For another great recipe, try my Buttermilk Chicken Fried Chicken here: https://majorgates.com/recipes/buttermilk-chicken-fried-chicken/
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