Deviled Crab Salad Sandwiches
Serves: 3
Citlalli Gibson
1 January 1970
Based on User reviews:
49
Spice
51
Sweetness
46
Sourness
43
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1 cup
Mayonnaise2 tsps
Old Bay Seasoning2 tsps
Dijon Mustard1 cup
Celery (thinly sliced)8 tbsps
Butter (softened)Directions:
1
In a medium-sized bowl combine the crab, mayonnaise, Old Bay seasoning, mustard, scallions, and celery
2
Mix gently until ingredients are evenly distributed and well coated with mayonnaise
3
Place four slices of bread on a clean surface and spread a half tablespoon of butter on each slice
4
Spread each slice with one sixth of the crab salad and top with thin layers of onion, egg, and baby lettuce
5
Butter both sides of four more slices of bread and top each half sandwich with one of these slices
6
Spread each sandwich with a third of the remaining deviled crab and the remaining onion, egg, and lettuce
7
Close the sandwiches with the four remaining bread slices, spread on oneside with the rest of the butter
8
Press firmly, butter side down, to "seal" the sandwich
9
Slice off crusts then slice each sandwich into four triangular finger sandwiches and place on a platter
10
Cover sandwiches with damp paper towel and plastic wrap, and chill for at least 30 minutes
11
(Crab salad may be made up to one day ahead and the assembled sandwiches up to several hours ahead
12
) 1
13
In a medium-sized bowl combine the crab, mayonnaise, Old Bay seasoning, mustard, scallions, and celery
14
Mix gently until ingredients are evenly distributed and well coated with mayonnaise
15
Place four slices of bread on a clean surface and spread a half tablespoon of butter on each slice
16
Spread each slice with one sixth of the crab salad and top with thin layers of onion, egg, and baby lettuce
17
Butter both sides of four more slices of bread and top each half sandwich with one of these slices
18
Spread each sandwich with a third of the remaining deviled crab and the remaining onion, egg, and lettuce
19
Close the sandwiches with the four remaining bread slices, spread on oneside with the rest of the butter
20
Press firmly, butter side down, to "seal" the sandwich
21
Slice off crusts then slice each sandwich into four triangular finger sandwiches and place on a platter
22
Cover sandwiches with damp paper towel and plastic wrap, and chill for at least 30 minutes
23
(Crab salad may be made up to one day ahead and the assembled sandwiches up to several hours ahead)