"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Kodiak Crab Sandwiches Recipe

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This recipe for Kodiak Crab Sandwiches, by , is from The Vold Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Portland Oregonian
Added: Friday, March 7, 2008


1 (6 oz.) pkg. snow crab or other crab meat, fresh or frozen
1 (6 oz.) can crabmeat
1 c. shredded cheese
1/2 c. chopped celery
1/4 c. chopped parsley
1/2 c. mayonnaise
1 tbsp. lemon juice
1 tsp. Dijon style mustard
1/8 tsp. lipuid hot pepper sauce
4 English muffins
1/4 c. butter or margarine
8 sandwich cut cheese slices

Thaw crabmeat if frozen. Drain canned crabmeat. Remove any remaining shell or cartilage. Combine crabmeat, shredded cheese, celery and parsley. Mix mayonnaise with lemon juice, mustard and liquid hot pepper sauce. Toss crabmeat mixture with dressing. Split and toast English muffins; spread muffins with butter or margarine. Place about 1/4 of a cup of crab mixture and one slice of cheese on each half of the English muffins. Broil about 4 in. from source of heat for 4-5 min. until cheese is melted and crab mixture is heated. To serve as an appetizer, cut each muffin half into quarters.




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