50+ Friends Club Cookbook
Soups and Sandwiches

Return to
Cookbook Index   |   Chapter Index

Dungeness Crab Salad Sandwich with Meyer Lemon


From the Kitchen of: Pepper
Source:  Sun Herald Newspaper June 2004

Note: Please feel free to substitute some of the Coast's succulent blue
crab for Dungeness and half-lemon, half-lime for the juice and peel of the
Meyer lemon, though local nurseries do sell Meyer lemon trees, though
probably not ones from which you could pluck fruit this week.
Grate the peel from the lemon (you should have about 1¼ teaspoons) and set
it aside. Cut the lemon in half and squeeze 2 tablespoons juice into a
blender jar. Set aside the remaining half lemon.

Add the egg, salt, cayenne pepper and Dijon mustard to the blender jar.
Blend to combine.

With the blender running, slowly add the oils in a thin stream until all
the oil is incorporated and the mayonnaise is thick. Turn off the blender.
Stir the reserved grated lemon peel into the mayonnaise.

In a small bowl, spoon ¼ cup mayonnaise onto the crabmeat. Toss until the
crab is coated with dressing.

Lightly spread each roll with mayonnaise. (You will have about half the
mayonnaise, ½ cup, remaining. Save it for another use.) Spoon the crab
salad onto the bottom halves of the rolls and squeeze a little juice from
the remaining half lemon over each. Top the crab salad with watercress
leaves and the upper halves of the rolls to make sandwiches.

Serves 4.