Monday, 21 July 2014

Avocado Crab Sandwich

Avocado Crab Salad Sandwich

Light and tasty on a hot summer day. I used imitation crab meat just because it is more readily available and it is a sustainable fish product.

Ingredients:

Butter
3-4 Burger Buns or Crusty Rolls, cut in top and bottom buns
Spinach or lettuce leaves

Sauce

1/3 Cup Mayonnaise
1/2 Lemon, Zest and Juice
1 Tablespoon Lemon or Lime Juice
1/2 Finely chopped Avocado
1-2 Teaspoons Cider or Rice Vinegar
2-3 Cloves Garlic, Chopped
1/2-1 Tablespoon Capers
Salt and Pepper

Crab Salad

1 Cup Fresh Crab meat, or flaked style imitation crab
1/2 Avocado, Chopped
1/2 Red Pepper, Chopped
1-2 Tablespoons Chopped Green onion
1-2 Celery Ribs, Chopped

Special Tools:

Small bowl food processor with a blade attachment. If you don't happen to have a food processor you can mash the avocado with a spoon or potato masher, your sauce wont be as smooth but the flavor should still be there. Just be sure to finely mince or grate the garlic if you don't have a food processor! No one wants to eat a whole clove of garlic in one bite.

Instructions:

If you are using imitation crab meat you can make the salad and sauce component up to a day ahead of meal time, and then just toast the buns and mix everything together when you are ready to eat.

To prepare the sauce measure out the mayonnaise, lemon zest and juice, lime juice if using, chopped avocado, chopped cloves of garlic, cider or rice vinegar.

Season lightly with salt and pepper and blitz/pulse several times in the food processor until smooth.

Transfer to a small bowl and stir in the capers. Cover and set in fridge until ready to use.

In a medium bowl combine the avocado, red pepper, green onion and celery. Gently flake the crab meat into the bowl and gently toss everything together. Cover and refrigerate until ready to use.

To serve, lightly butter the tops and bottoms of the buns, and lightly toast.

Spread some lettuce leaves or spinach over the bottom bun.

Gently fold 2-4 Tablespoons of the mayonnaise mixture into the crab salad mixture. Continue to fold in mayonnaise by the tablespoon until salad is at a consistency to your liking. I prefer my salad mix to be pretty light on the mayonnaise but other people likely prefer it with more. So this part is up to you.

Gently spoon the crab salad on top of the leaves on the bun, until full.

Serve with fresh veggies, fruit, or Roasted Corn on the Cob for best results!

Enjoy!

Notes:

Made this for lunch after working a night shift so I can attest to this being a silly easy recipe and quick to boot! Plus I served it to my beloved husband to be at lunch as well and he literally couldn't think of anything he would change or that he didn't like. Leaving him speechless is a rather rare occurrence, so this is pretty much a husband winner dinner as far as I am concerned now!

Also this is another recipe that suffered from "we were too hungry to wait to take a picture". Which usually only happens when it is something really good!

Other Places:

What was cooking one year ago?

Berry Trifle

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