 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
|
Creamy lobster salad heaped onto a buttered, toasted hot dog bun is the quintessential summer sandwich in northeastern shore towns. This is an equally delicious and more economical variation. Serve with: Potato chips, sweet pickles, and carrot and celery sticks. Dessert: Blueberry pie and vanilla ice cream. Ingredients:
6 tablespoons mayonnaise |
1 tablespoon fresh lemon juice |
1 teaspoon grated lemon peel |
1/8 teaspoon cayenne pepper |
3/4 pound fresh crabmeat, picked over |
3 tablespoons finely chopped green onions |
2 tablespoons (1/4 stick) butter, room temperature |
4 hot dog buns, sides split open |
4 red leaf or bibb lettuce leaves |
Directions:
1. Whisk together mayonnaise, lemon juice, lemon peel, and cayenne pepper in medium bowl. Mix in crabmeat and chopped green onions. Season crab salad to taste with salt and pepper.
2. Spread butter on insides of hot dog buns. Warm large skillet over medium heat 1 minute. Place buns, buttered side down, in preheated skillet and toast until golden, about 5 minutes. Place 2 toasted buns on each of 2 plates. Place 1 lettuce leaf inside each bun. Divide crab salad among buns and serve.
|
|