Thursday, April 10, 2014

Open Faced Crab Roll...

I just can't stop buying Torta Rolls! They are my new foodie obsession... for real.

I know I recently posted a recipe using them, but I had another recipe in mind for this week.

A crab roll.

Being that it is Lent, and our family abstains from meat on Friday... this was the perfect recipe for us.

I happen to love crab... anything seafood related, really. Oh, and bread, too! Knock on wood, that I do not ever develop a gluten problem. That would be a very sad day indeed.

I don't know how some of the gluten-free breads taste... but it just wouldn't be the same. I'm going to stop thinking about it, before I bum myself out.

Anyway... if you like crab, mayo, butter, cheese, and bread... you're gonna like this recipe.

Open Faced Crab Roll

For the Bread:

  • 1 Torta Roll or French Roll, Sliced Lengthwise in Half

For the Spread:

  • 2 Tablespoons Light Mayonnaise
  • 1 Tablespoon Butter, Softened
  • 1-2 Small Garlic Cloves, Minced
  • 2 Tablespoons, Shredded Cheddar Cheese

For the Crab Mixture:

  • 6 oz. Crab Meat, Prepared
  • 1 Green Onion Sprig, Minced
  • 1 Tablespoon Celery, Minced
  • 2 Tablespoons Light Mayonnaise
  • Splash of Fresh Lemon Juice
  • Pinch of Cayenne Pepper
  • Pinch of Sea Salt
  • Pinch of Black Pepper
  • Shredded Cheddar Cheese for Topping

Preheat the oven to 400 degrees (F).

In a small prep bowl, mix together all of the ingredients for the spread. Divide the spread in half and slather on both halves of the roll. Place both pieces on a baking sheet and into the oven for 5-8 minutes or until the cheese looks melted and the spread looks set.

Remove from the oven. Next, divide the crab mixture and top each roll half with it. Sprinkle each with shredded cheese, place back into the oven just until the cheese is melted. Serve with fries or a salad. Makes 2 servings. 


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