Crab Salad Sandwich with Old Bay Dressing
Giada De Laurentiis
|Serves 8
When it’s too hot to make crab cakes, this makes a very delectable alternative that also happens to be lighter and less oily and bready. Serve the salad on lettuce leaves if you’d rather skip the roll. Buy the best crabmeat you can afford.
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⅓ cup mayonnaise
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1 teaspoon grated lemon zest (from 1 lemon)
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1 tablespoon fresh lemon juice (from ½ of a lemon)
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2 teaspoons Old Bay Seasoning
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1 celery stalk, finely chopped
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½ small red pepper, finely chopped
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2 tablespoons chopped basil
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1 pound jumbo lump crabmeat, picked through for shells
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2 cups watercress, tough stems trimmed
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8 small brioche rolls or potato rolls
Directions
In a medium bowl, whisk together the mayonnaise, lemon zest, lemon juice, and Old Bay. Fold in the celery, red pepper, basil, and lump crabmeat, being careful not to break it up too much but making sure everything is coated evenly.
Place a handful of watercress on the bottom of each roll. Top with a scoop of crab salad and the roll top.
