How to Make Crab Salad
Knowing how to make a crab salad sandwich is what sets apart a gourmand from a run-of-the-mill cook. Anyone can whip up a tuna melt or a ham and cheese sub, but a crab salad is a lunch that is equally suited to a damask tablecloth or a picnic basket. Fun fact: The crab salad dates back to the early 1900s. Crab Louie was served at Solari's in San Francisco as early as 1904; around the same time a recipe for the dish circulated in the publication Bohemian San Francisco and also appeared in the 1910 edition of a cookbook by Victor Hertzler, head chef of the city's St. Francis Hotel. Some attribute the dish to Louis Davenport, founder of the Davenport Hotel in Spokane, Washington, who moved to San Francisco. Davenport's recipe can be found in hotel historical menus dating back before 1914. The traditional version of Louie's crab salad is still served in the Palace Hotel in San Francisco and the Davenport Hotel.
-Hey everyone, I'm Judith. We'll if you're looking for a really quick lunch dish, this is the one for you because today I'm gonna be showing you how to make crab meat salad sandwiches. So what you will need for this is 1/2 cup of reduced fat sour cream; 4 teaspoons of mayonnaise; 2 cans of lump crab meat, drained and picked over; 1/4 of chopped fresh parsley; 2 tablespoons of chopped drained marinated artichoke hearts; freshly ground black pepper; 8 slices of whole grain 15 bran bread toasted; 2 cups of red leaf lettuce cut into strips. Alright, so I said, very quick salad sandwich dish, takes no bother to do and that cramp just taste delicious, but we have a unique take on this one because we're adding in artichoke hearts, which is the best. So, first things first, let's get in our sour cream and mayonnaise together. Now, obviously, if you're looking for substitute sour cream and mayonnaise, you must use olive oil with your crab meat, otherwise, low fat plain yogurt works really well just what I like to. Just a little bit of that works fantastic. Anyway, we'll mix that in, then in goes our parsley, our artichoke, our lovely crab meat in here, like that has been and a pinch of that black pepper. If you wanna add a little bit of salt too, you can do that. Alright, that is gonna mixed altogether to get our lovely filling our sandwiches. So, that is all mixed in nicely, and that's gonna be a fantastic filling or our sandwiches. So, we've chosen some of this lovely grain bread right here. So, all we gonna is scoop some of these lovely crab mixture onto our bread. If you're really hungry, can overfill that, but just gonna have a nice little amount here. Then, we're gonna add some of this lovely lettuce on top, on goes the other piece of toasted bread and that's it. Look at that, 5 minutes that took. There you go your crab meat sandwiches. We're gonna repeat with the rest of our toast. So, we filled the rest of our toast with our filling and our lettuce. We've cut them in half and that's it, very, very simple quick and easy to make. You an feed your kids. You can feed your friends and can feed you in less than 5 minutes. There you go, that's how you make crab meat salad sandwiches.
What You'll Need
- 1/2 cup reduced-fat sour cream
- 4 teaspoons mayonnaise
- 2 6 ounce cans lump crabmeat, drained and picked over
- 1/4 cup chopped fresh parsley
- 2 tablespoons chopped drained marinated artichoke hearts
- Freshly ground black pepper
- 8 slices Pepperidge Farm® Whole Grain 15 Grain Bread, toasted
- 2 cups red leaf lettuce cut into thin strips
Step By Step
Stir the sour cream and mayonnaise in a medium bowl until the mixture is smooth. Stir in the crabmeat, parsley and artichokes. Season with the black pepper.
Divide the crab mixture between 4 bread slices. Top with the lettuce and remaining bread slices.
This recipe can be halved to make 2 servings.
For a traditional "Crab Louie," Dungeness crab is used; hard boiled eggs, tomatoes, asparagus and cucumber replace the artichoke hearts; the salad is served up with a garnish of olives and green onions; and a dressing consisting of mayonnaise, chili sauce and peppers is served on the side rather than mixed in.