Crab Salad Sandwiches with Honey Dijon Dressing

• 份量: 6 servings
• 准备时间: 20 minutes
• 总时间: 30 minutes

配料

1 pound jumbo lump crab

1/2 cup Kewpie mayonnaise

2 teaspoons hot sauce (I prefer Frank's Red Hot)

1 teaspoon lemon zest

2 tablespoons lemon juice

1/2 pound red cabbage (about 1/2 of a small head)

1/2 cup fresh dill

5 large scallions

1 teaspoon granulated sugar

1 teaspoon Diamond Crystal kosher salt

1/4 cup white wine vinegar

1/4 cup honey

1/4 cup dijon mustard

1 tablespoon white wine vinegar

1 teaspoon Diamond Crystal kosher salt

6 large brioche buns

4 tablespoons salted butter (softened)

步骤

In a large bowl, prep the crab salad. Add the pound of jumbo lump crab and mix it up with a fork to break up the crab pieces. Add in 1/2 cup of Kewpie mayonnaise, 2 teaspoons of hot sauce, 1 teaspoon of lemon zest and 2 tablespoons of lemon juice. Mix until combined. Set in the fridge while you prep the other ingredients.

For the cabbage slaw, use a mandolin to finely slice the cabbage, or use a sharp chef's knife to chop it as thinly as possible. Add this to a large bowl.

Finely chop the 1/2 cup of dill and add it to the cabbage. Thinly slice the scallions on a diagonal, dispose the last two inches of the white parts, and add the sliced scallions to the bowl.

Add the salt, sugar and vinegar to the cabbage and mix into a slaw. Set aside. It will start to turn a vibrant purple-pink, which is a good thing!

In a small bowl, whisk together the honey dijon dressing. Add 1/4 cup of honey, 1/4 cup of dijon mustard, 1 tablespoon of white wine vinegar and 1 teaspoon of kosher salt. Whisk until smooth.

Now that all the sandwich elements are ready, toast the buns. Set a sauté pan over medium heat.

While the pan is heating up, halve the six brioche buns and butter the inside of each piece. Toast the buns butter-side-down on the pan for 2 minutes, then flip and toast another 2 minutes.

To assemble the sandwiches, add a tablespoon of the honey dijon dressing to the bottom bun. Top with the crab salad, then a pile of the slaw. Drizzle with another tablespoon of the dressing and add the top of the bun. Serve right away!