Monday, May 2, 2011
Crab Egg Salad Sandwich's
This is yet another delicious version of egg salad. You can serve this on top of a salad, on crostini or the typical way - on some bread. Whatever way you like to serve it I hope you enjoy!! As usual I have made this in a large batch, but you can easily cut this in half if you like. Also if you are a fan of dill see the note below for another option. I hope all of these recipes inspire your taste buds. Enjoy and happy eating!!
Prep Time: 40 minutes - does not include cooking time for eggs
Makes: About 4 cups
10 Eggs - boiled, peeled and chopped
2 6 ounce cans lump crab meat - I like Trader Joe's, but any works
1 heaping tbs Shallot - finely chopped
2 stalks celery - finely chopped
3/4 cup mayo
1 tbs Dijon mustard
1 tbs lemon juice
salt and pepper to taste
a dash of cayenne pepper - optional
Note: For a dilly twist to this egg salad, substitute 1 tablespoon fresh chopped dill for the mustard and omit the cayenne pepper.
In a small bowl or measuring cup blend together mayonnaise, seasonings, lemon juice, shallots and mustard. In a large bowl combine eggs, celery and mayonnaise mixture together. Season with salt and pepper to taste and a dash of cayenne - if desired. Let rest in fridge for a half an hour before serving. Enjoy!!