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Crab Salad Dijonnaise with Fresh Tarragon, Monterey Jack and Snow Pea Shoots

ST
Sandwich Thins Rolls

Crab Salad Dijonnaise with Fresh Tarragon, Monterey Jack and Snow Pea Shoots

  • 20 minutes
  • 2 servings
Crab Salad Dijonnaise with Fresh Tarragon Monterey Jack and Snow Pea Shoots by Chef John Moeller
  • 20 minutes
  • 2 servings

Ingredients

Ingredients
  • 2 Arnold Honey Wheat Sandwich Thins rolls
  • 1 tsp. authentic French Dijon Mustard
  • 3 tbsp. mayonnaise
  • 2 tsp. finely chopped fresh tarragon
  • 6 oz. jumbo lump crab, cleaned and cooked
  • 2 slices Monterey jack cheese
  • 1 plum tomato, cut into 6, 1/4-inch slices
  • 12 snow pea shoots
  • salt, to taste
  • fresh-milled black pepper, to taste

Directions

Directions
  1. In small bowl, combine mustard, mayonnaise and tarragon to create dijoinnaise.
  2. Season mixture with salt and pepper.
  3. Place cooked crab in medium bowl and fold in enough dijonnaise to coat the crab. Reserve remaining dijonnaise.
  4. Layout rolls on cutting board.
  5. Lightly spread remaining dijonnaise on both sides of rolls.
  6. Divide crab onto the bottom portions of rolls.
  7. Top crab with a slice of cheese and place in toaster oven for 2-3 minutes or until cheese is melted.
  8. Remove from toaster oven and place on cutting board, top with tomato and snow pea shoots.
  9. Lay the other half of roll on top.
  10. Slice sandwich in half and serve.

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