by Liane Ingham
1 teaspoon of spicy brown mustard
1 teaspoon of mayonnaise
1 tablespoon of sweet chili sauce
1 tablespoon of finely chopped celery
1 tablespoon of finely chopped red onion
2 tablespoons of cilantro
6 ounces of crab meat
1 beef steak tomato cut into slices
¼ cup roasted red pepper, cut into thin strips
1 lightly toasted brioche bun or sourdough bread
In a mixing bowl, combine the spicy mustard, mayonnaise and sweet chili sauce. Next, add the celery and onions. Gently fold in the crab meat, separating it slightly with the mixing spoon. For the perfect finish, add the chopped cilantro, salt and pepper to taste. Spoon the mixture onto a lightly toasted brioche bun, top with two slices of beef steak tomato and a few strips of roasted red pepper.
Since we are still in crab season here in the Bay Area and there is nothing better than a crab salad sandwich. This is one of my favorite recipes, one that I developed over many years. I wanted to create an explosive flavor, – one that complimented the delicate taste of fresh dungerness crab not something that would over power it. After experimenting with many different ingredients, I’ve come up with something that is a bit sweet and a bit spicy and completely complimentary to the fresh crab. This sandwich will delight! Serve it with a nice glass of chilled Sonoma Sauvignon Blanc. It is one of the most popular sandwiches at the Artisan Cafe.