Spicy crab salad sandwich in sourdough bread, grilled on a panini press.
Are you ready for game day?
I created this Crab Salad Panini to celebrate the epic duel between Baltimore and San Francisco in the 47th Superbowl.
The crab salad is spread between two slices of sourdough bread (a nod to SF), brushed with butter, and then placed in a panini press, where the two sides are clamped together and sizzle. Just like the upcoming game.
If you don’t have a panini press, you can easily make the sandwich just like you would making a grilled cheese sandwich. Simply press down with a metal spatula while searing each side.
If you want to make the sandwich more Californian, put some avocado slices in the sandwich.
If you want it more reminiscent of Baltimore, swap out the Tabasco for lots of Old Bay.
It’s delicious either way!
Crab Salad Panini
We’ve made this with fresh and canned shrimp, and fresh shrimp is infinitely better.
The instructions call for using a panini grill, but you can easily prepare this as if you were making a grilled sandwich on a cast iron skillet or griddle. Simply press down on the sandwich with a metal spatula and flip once one side is browned.
You can jazz up the sandwich a bit with a few slices of avocado in each sandwich.
ingredients
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1/4 cup chopped fresh parsley
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1/4 cup chopped green onion
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1/4 cup mayonnaise
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4 teaspoons lemon zest
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1 teaspoon lemon juice
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1 teaspoon Worcestershire sauce
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1/2 teaspoon freshly ground black pepper
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1/4 to 1/2 teaspoon Tabasco sauce
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14 to 16 ounces fresh crab meat
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8 slices of sourdough bread
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4 tablespoons butter, room temperature
method
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In a large bowl, combine parsley, spring onion, mayonnaise, lemon zest, lemon juice, Worcestershire sauce, black pepper, and Tabasco sauce. Stir to combine. Gently fold in the crabmeat, being careful not to break the clumps of crabmeat.
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Heat up your panini grill. Spread some butter on two slices of bread to flavor the outside of the sandwich. Turn a slice of bread over and top it with a quarter of the crab mixture. Close the sandwich with the other slice of bread, buttered side up.
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Grill two paninis at a time, with the lid closed, until the bread is toasted, 4 to 5 minutes.
