Crabs, they are a lot like ants in that you need a lot of them in order to get anything done. There is so often so little meat on our local little dock-side dwellers that you need half a dozen to whip up so much as a sandwich. But, today that’s what we’ll do… lets whip up a crab salad sandwich.
- The meat of half a dozen blue claw crab, or two cans of crabmeat
- 1 small red onion finely diced
- 2 ribs of celery finely diced
- A healthy dollop of good mayo
- An equally healthy dollop of horseradish sauce
I flake the crabmeat with fork to get it all nice and fluffy. Then toss the diced onion and celery into the bowl and mix this really well. Then, add the mayo and the horseradish sauce. I like using Gold’s Horseradish Sauce in the squeeze bottle. Mix this well, then add a little salt and pepper to taste.
Now that he mixture is prepped, let talk about bread. I prefer to make this sandwich on well toasted rye bread, the seeded one. I toast up the bread, then drop a leaf or two of Boston lettuce on it. I like the leafier Boston lettuce for this sandwich as it tends to have a thinner leaf that the iceberg and a more uniform shape for holding the salad than the red or green leaf lettuce varieties.
This is a good sandwich to cut up and serve as an accompaniment to Manhattan clam chowder.