By Liane Ingham
ARTISAN CRAB SALAD SANDWICH
Since we are still in crab season here in the Bay Area and
there is nothing better than a crab salad sandwich. This
is one of my favorite recipes, one that I developed over
many years. I wanted to create an explosive flavor, - one
that complimented the delicate taste of fresh dungerness
crab not something that would over power it. After
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experimenting with many different ingredients, I’ve come
up with something that is a bit sweet and a bit spicy
and completely complimentary to the fresh crab. This
sandwich will delight! Serve it with a nice glass of chilled
Sonoma Sauvignon Blanc. It is one of the most popular
sandwiches at the Artisan Cafe.
PREPARATION
Serves One.
In a mixing bowl, combine the spicy mustard,
mayonnaise and sweet chili sauce. Next, add the
celery and onions. Gently fold in the crab meat,
separating it slightly with the mixing spoon. For the
perfect finish, add the chopped cilantro, salt and
pepper to taste. Spoon the mixture onto a lightly
toasted brioche bun, top with two slices of beef steak
tomato and a few strips of roasted red pepper.
INGREDIENTS
• 1 teaspoon of spicy brown mustard
• 1 teaspoon of mayonnaise
• 1 tablespoon of sweet chili sauce
• 1 tablespoon of finely chopped celery
• 1 tablespoon of finely chopped red onion
• 2 tablespoons of cilantro
• 6 ounces of crab meat
• 1 beef steak tomato cut into slices
• ¼ cup roasted red pepper, cut into thin strips
• 1 lightly toasted brioche bun or sourdough bread
Our most popular requested
“Flashback” recipes from our March 2017 issue.