Unable to eat out, we began to look for easy meals that were still a bit of a treat. This crab salad, perfumed with lemon zest and a tiny punch of minced shallot, is a small luxury we can prepare either as crab rolls or crab melts and enjoy in minutes.
- 1/4 cup mayonnaise
- 1 Tbs. milk
- 8 oz. fresh lump crab meat, carefully picked over for fragments of shell
- Zest of 1 lemon
- 1 Tbs. finely minced shallot
- 1 Tbs. finely sliced chives
- 1/8 to 1/4 tsp. kosher salt
- 4 soft rolls or potato hot dog buns
- Old Bay seasoning
- 4 slices whole grain bread
- 4 slices melty cheese, like Havarti
Place mayonnaise in a small bowl. While mixing with a fork, slowly drizzle in milk until the mixture is a consistency that will combine easily with the crab without breaking up the meat.
In another bowl, combine crab meat, lemon zest, shallot, chives, and salt; gently stir, adding just enough of the mayonnaise mixture for the salad to hold together.
Lightly toast rolls. Spoon crab salad evenly into the four rolls. Sprinkle lightly with Old Bay seasoning and serve.
Make the crab salad as directed above, omitting the milk.
Heat a cast iron skillet over medium heat. Butter each slice of bread on both sides. Place 2 in the skillet, top each with half of the crab salad, sliced cheese, and the remaining slices of bread.
Toast until the cheese is melty, turning carefully after the bottom slice of bread browns. Remove to a cutting board and cut each sandwich in half.