The corn and tomato salad makes a colorful accompaniment to serve with these crab salad sandwiches. Surimi is an economical alternative to the crab meat.

Source: Family Circle

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Recipe Summary

prep:
15 mins
chill:
1 hr
Servings:
4
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Ingredients

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Directions

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  • In a medium-size bowl, whisk together the mayonnaise, lemon juice and mustard. Stir in 1 tablespoon of the chives, tarragon, thyme, red pepper sauce, 1/8 teaspoon of the salt and 1/8 teaspoon of the pepper. Add in the crab meat and the celery and combine gently. Cover and refrigerate for at least 1 hour.

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  • In a medium-size bowl, stir together the corn, tomatoes, olive oil and the remaining chives, salt and pepper. Cover and refrigerate until ready to serve.

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  • To serve, split the rolls and fill each with a generous 1/2 cup of the crab mixture. Serve immediately with the corn and tomato salad.

Note:
  • If desired, blanch the corn for 2 minutes. Allow to cool before removing the kernels.

Nutrition Facts

427 calories; total fat 19g; saturated fat 3g; cholesterol 74mg; sodium 911mg; carbohydrates 43g; fiber 2g; protein 24g.

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