Main Course

King Crab Sandwich

October 19, 2018

You could say that this is the “King” of sandwiches for obvious reasons, but in all seriousness this has to be one of the most tender, buttery, and perfectly toasted sandwiches I’ve ever had… also believe it or not, each sandwich comes out to about $6-8 a piece depending on how you portion out the crab… crazy right!? Hopefully, you enjoyed the video and a big thanks to all those crazy crab fishermen in Alaska doing crazy things for delicious intentions!

Begin by carefully removing approximately 1lb of cooked & cleaned Alaskan King Crab meat from fresh crab legs.

Next roughly slice up parsley, fennel, watercress, and butter lettuce.

Cover with a damp towel and set aside until ready to use.

In a saucepan on medium heat, add 3-4 tbsp of butter.

Slightly break up and drop in the crab meat.

Reduce heat to low and lightly simmer to heat up the crab meat.

While that warms up, take a couple of brioche buns and add a little mayonnaise spread.

Sprinkle the crab meat with a like parsley…

…and a squeeze of fresh lime juice. Give a quick toss

Give a quick toss before stacking a generous amount of crab meat on the bun.

Drizzle with some of the leftover hot butter.

Top with butter lettuce…

…and the fennel medley that been tossed in a little olive oil and seasoned with salt and pepper.

Sandwich and ENJOY!


King Crab Sandwich

Ingredients

  • 1lb cooked & cleaned Alaskan King Crab
  • 3-4 tbsp butter
  • 1 lemon or lime
  • Butter lettuce, parsley, fennel, and watercress
  • Brioche Buns
  • Mayonnaise
  • 1 Whole egg
  • 1/4 cup milk
  • 1 cup panko or regular bread crumbs
  • 1/2 cup shredded sweetened coconut
  • Spicy Spread:
  • 1/4 cup mayo or sour cream
  • 1 tbsp chopped adobo peppers
  • 1 tsp lime juice
  • salt to taste

Instructions

  1. Begin by carefully removing approximately 1lb of cooked & cleaned Alaskan King Crab meat from fresh crab legs.
  2. Next roughly slice up parsley, fennel, watercress, and butter lettuce. Cover with a damp towel and set aside until ready to use.
  3. In a saucepan on medium heat, add 3-4 tbsp of butter before slightly breaking up and dropping in the crab meat. Reduce heat to low and lightly simmer to heat up the crab meat.
  4. While that warms up, take a couple of brioche buns and add a little mayonnaise spread. Sprinkle the crab meat with a like parsley and a squeeze of fresh lime juice. Begin stacking the crab meat on the bun. Drizzle with some of the left over hot butter. Top with butter lettuce and the fennel medley that been tossed in a little olive oil and seasoned with salt and pepper. Sandwich and ENJOY!
http://www.byrontalbott.com/coconut-shrimp-poboy/

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