Hotel Du Pont's Open Faced Crabmeat Sandwich |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 5 |
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This recipe is from the hotel in Wilmington, DE and was taken from Green Show Cookbook , published in 1993(?). This will serve 5. Ingredients:
10 slices toast |
5 tablespoons tartar sauce |
paprika, as needed |
10 slices american cheese |
1 lb backfin crab meat, picked over |
tabasco sauce, as needed |
1 teaspoon worcestershire sauce |
1 teaspoon lemon juice |
1/4 cup mayonnaise |
Directions:
1. Carefully mix the crabmeat with the mayonnaise, lemon juice, Worcestershire sauce, and the Tabasco sauce.
2. Cut 5 of the toast slices into 2 triangles each, and spread ALL of the toast with tartar sauce.
3. For each sandwich place a whole slice of toast surrounded by a triangle on each side. Cover with the crabmeat mixture and top with a slice of cheese. Add a dash of paprika to each sandwich and broil until bubbling.
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