CRAB CLUB SANDWICH ON TOASTED BRIOCHE
Caprial Pence, Owner/chef at Westmoreland Bistro has distinguished herself as one of the Northwest's more innovative chefs. This recipe is from her first cookbook, "Caprial's Seasonal Kitchen."
To make the mayonnaise: in a mixer or a food processor fitted with a metal blade, place vinegar, shallots, garlic, mustard and mayonnaise. Pulse to blend. Add herbs and seasoning and pulse to mix. Refrigerate until needed.
To assemble the open-faced sandwich: Mix crab meat with 1/2 C Basil-Thyme Mayonnaise. Spread remaining 1/4 C of mayonnaise on toasted bread slices (12 slices). Layer toast with lettuce leaves and tomato slices and crab mixture. Garnish the top of the sandwich with chive strips and julienne red pepper.
Serves Six. (Two slices per person)