© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Recipe from: Los Angeles Times, Wednesday, March 10, 2004
1 Meyer lemon
½ teaspoon salt
pinch of cayenne pepper
1 teaspoon Dijon mustard
½ cup canola oil
2 cups Dungeness crabmeat, meat from 1 whole crab
4 small hard rolls, cut in half crosswise
1 bunch watercress, cleaned and stemmed
Grate the peel from the lemon (you should have about 1 ¼ teaspoon) and set it aside. Cut the lemo in half and squeeze 2 tablespoons juice into blender jar. Set aside the remaining half lemon. Add the egg, salt, cayenne pepper and Dijon mustard to the blender jar. Blend to combine. With the blender running, slowly add the oil in a thin stream until all the oil is incorporated and the mayonnaise is thick. Turn off the blender. Stir the reserved grated lemon peel into the mayonnaise.
In a small bowl, spoon ¼ cup mayonnaise onto the crabmeat. Toss until the crab is coated with dressing. Lightly spread each roll with mayonnaise. (You will have about half the mayonnaise, ½ cup, remaining. Save it for another use.) Spoon the crab salad onto the bottom halves of the rolls and squeeze a little juice from the remaining half lemon over each. Top crab salad with watercress leaves and the upper halves of the rolls to make sandwiches.