With crab season in full-swing, this easy to make (and delicious) crab sandwich is a must! Whether it’s for your next dinner party or just for yourself, we guarantee that you’ll enjoy.
Run by your local fish market to pick up some fresh crab that is bursting with flavor.
Recipe courtesy of Remy Moore, Rodney Strong E-Commerce & Wine Club Manager.
Crab Salad Ingredients
2 pounds of crab legs, meat separated from the shells, drained thoroughly
1 teaspoon Dijon mustard
2 tablespoons mayonnaise
2 tablespoons lemon juice
3 tablespoons of finely chopped scallions
1/4 cup finely grated mozzarella cheese
1/2 teaspoon finely ground black pepper
1/4 teaspoon cayenne pepper
1/4 avocado, sliced thinly per sandwich
Combine all ingredients for the crab salad a few hours before serving to allow the flavors to blend. When ready to serve, halve and toast each roll. Layer avocado on the bottom half of each sandwich and lightly salt and pepper. Apply a generous heap of the crab salad. Enjoy!
The 2012 Reserve Chardonnay has wonderful apple, pear and lemon meringue aromas with toasty vanilla and pastry notes. The wine has a rich mouth-feel with crisp, well balanced acidity which will pair favorably with a variety of foods, especially this Crab Sandwich!