Crab and Asparagus Sandwich
Votes: 7
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 370, total fat 25 G., saturated fats 13 G., proteins 20 G., carbohydrates 17 G., fiber 3 G., cholesterol 107 mg, sodium 664 mg, sugar 3 G.
Calories 370, total fat 25 G., saturated fats 13 G., proteins 20 G., carbohydrates 17 G., fiber 3 G., cholesterol 107 mg, sodium 664 mg, sugar 3 G.
Enjoy the combination of natural crab meat in a mayonnaise dressing, juicy asparagus, and melting cheese on a crispy slice of bread. These sandwiches are perfect as an appetizer at a party or as a casual treat. They're especially delicious served hot.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 220 g large lump crab meat, sorted
- 2 tablespoons mayonnaise
- 2 teaspoons Dijon mustard
- 1/4 tsp paprika
- 1/4 tsp cayenne pepper
- 2 tsp freshly squeezed lemon juice
- 1 green onion, thinly sliced
- 4 slices Texas toast
- 4 tbsp unsalted butter, melted
- 85 g Monterey Jack cheese (half grated, half thinly sliced)
- 1 bunch asparagus, ends trimmed and stalks halved lengthwise
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Cooking the dish according to the recipe:
- In a bowl, combine the crab meat with mayonnaise, mustard, paprika, cayenne pepper, lemon juice, green onions, and a pinch of salt. Set aside.
- Preheat the oven to broil. Brush both sides of the bread slices with half the melted butter. Place on a baking sheet and broil until golden brown, about 3 minutes. Remove from the oven and flip the bread over; spread the crab mixture almost to the edges. Sprinkle with grated cheese.
- In a medium bowl, toss the asparagus with the remaining melted butter and season with salt and pepper. Arrange the spears in a row on the toast, then arrange the cheese slices across the center of the asparagus.
- Return to oven and roast until asparagus is tender and cheese is melted, 4 more minutes.
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