RECIPE: Succulent Crab Salad Club Sandwich

by Utokia Langley (www.shesgotflavor.com)

Let me begin this post by saying OMG!  That is what I said after biting into this beautiful sandwich.  What made me turn my crab salad into a club sandwich I don’t know.  What I do know is it was a fantastic idea.  This sandwich is screaming FLAVOR FLAVOR FLAVOR!!  From the sweetness of the challah bread to the savory bacon and crab it is a slam dunk!

Hello, my name is Mrs. Crab Salad Club. I am fabulous!

Look at all that Juicy Flavor! WOW!!

Up Close and Personal! How you Doing?

SUCCULENT CRAB SALAD CLUB SANDWICH

INGREDIENTS:

1 pound backfin crab meat
14 oz. Imitation Crab Meat
4 tbsp. chopped fresh cilantro
¼ cup sweet relish
¼ cup spring/green onions
½ cup chopped celery
Kosher salt (to taste)
Ground pepper (to taste)
Granulated garlic (to taste)
Old Bay seasoning (to taste)
4 tbsp. lemon juice
Mayo (to texture (wet or dry), I use Hellman’s and I use about ½ cup because I like mine wet)
Sliced challah bread (the twist)
Pork Bacon (number of strips to taste, I used 2 per sandwich)
Extra ¼ cup Mayo (I use Hellman’s) for the garlic mayo
Extra 4 tbsp. chopped fresh cilantro
Sliced tomatoes (number to taste, I used 2 per sandwich)
Baby spinach (amount to taste, I used 5-6 leaves per sandwich)

READY, SET GO:

1. Combine the backfin crab meat, imitation crab meat, cilantro, relish, green onions, celery, kosher salt, ground pepper, granulated garlic, old bay seasoning and lemon juice, fold together until fully blended (when adding seasoning taste as you go, remember you can always add more but you cannot take it back if it is too much, take it slow and taste as you season), that’s all it takes to make our crab salad
2. Now let’s make the pork bacon
3. Pre-heat oven to 350
4. Line baking sheet with aluminum foil and lay bacon on lined baking sheet (lay in single layer)
5. Cook for about 10 minutes on each side or until desired texture is reached (crispy/soft, etc.)
6. Remove from lined baking sheet and add to plate with towel paper to drain the oil and set aside
7. Now let’s make the garlic mayo
8. Whisk together the ¼ cup mayo with crushed garlic (if you do not have crushed garlic use fresh, if you do not have either, use garlic powder), extra 1/4 cup of fresh chopped cilantro, kosher salt (to taste) and ground pepper (to taste)
9. Toast challah bread slices
10. Now let’s assemble the sandwich
11. Spread garlic mayo on challah toast (to taste)
12. Add generous amount of crab salad
13. Add pork bacon (number of strips to taste, I used 2 per sandwich)
14. Add baby spinach (amount to taste, I used 5-6 leaves per sandwich)
15. Add sliced tomatoes (number to taste, I used 2 per sandwich)
16. Add top to sandwich and ENJOY, ENJOY and one more ENJOY

Tip:  Here is picture of what challah twist bread looks like

Sincerely,

Utokia
Sizzle Sizzle Baby ~

Utokia Langley is the video cooking mean machine and blogger behind She’s Got Flavor, a written and video blog created to Sass up your kitchen experience and assist you in creating flavorful dishes that will surely please!  She’s Got Flavor is developing a seasoning line that will help intensify the flavor in your food and make life easier and less cluttered in the kitchen for you, stay tuned.  Above all Utokia is a child of God, a wife, mother of two beautiful children who think Mom’s videos and food are “da bomb” and a true friend to many.  Check her and other recipes out at www.shesgotflavor.com and don’t forget to follow on twitter at @shesgotflavor or LIKE her facebook FAN page 

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