OPEN-FACE CRAB SALAD SANDWICH
Ingredients
1 lb. lump crabmeat
2 tbsp. Hatch Chile Mayonnaise
1 1⁄2 tbsp. minced romaine lettuce
Kosher salt and freshly ground black pepper
6 slices Muenster cheese
6 slices toasted bread
3 tomatoes, sliced
Instructions
Heat oven to broil setting. Combine crab meat, Hatch Chile Mayonnaise, lettuce, Chef Buck Naked Seafood Seasoning, Molten Golden South Carolina Hot Pepper Sauce, salt, and pepper in a bowl; divide into 6 mounds and place on a baking sheet. Top each with a slice of cheese and broil until cheese is melted and golden, about 3 minutes. Top bread with 2 slices of tomato and then the crabmeat
Related Posts
Leave a Reply