In keeping with the summer theme of crab, I decided to work up an entirely different style of sandwich. This sandwich focuses on the flavor of the crab accompanied by fresh ingredients outside of incorporating the meat into mustard or mayo-based dressing.
When you get delicious, sweet crabmeat, there is no reason to hide it behind the flavor of mayo, relish, mustard or seafood seasoning.
Let the summer bounty be your palette and guide your creations.
— Scott C. Anderson is associate food service director and chef with Shepherd University dining services in Shepherds-town, W.Va., and Chef Ambassador to the Wisconsin Milk Marketing Board.
Sid's Swiss Crabby Melt
4 wheat English muffins, split and lightly toasted
1 pound Maryland lump crabmeat, cleaned
8 slices ripe heirloom tomatoes
8 slices sweet onion, thin
4 ounces horseradish mayonnaise
Coarse sea salt
Cracked black pepper
1/2 pound artisan-style Swiss, thinly sliced into 16 slices
Take split English muffins and top with equal portions of crabmeat. Drizzle with 1/2 ounce of horseradish mayo and place a slice of onion and tomato on top. Sprinkle on salt and pepper and then top each muffin half with 2 slices of cheese.
Place under broiler or in oven until cheese melts and begins to brown.
Makes 8 open-faced sandwiches. Serve 2 per person.