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Fresh Crabmeat and
Cheese Triangles
by Chef Carole Peck
This is just a simple
grilled crab and cheese sandwich cut into bite-size
pieces - a delectable hors d'oeuvre.
Yield: 52 to 56 triangles
- 3 pounds fresh crabmeat
- 1 cup mayonnaise
- 1 Tablespoon Dijon-style mustard
- 1/2 cup fresh parsley, chopped
- 12 sprigs fresh tarragon leaves
picked and chopped (optional)
- 6 ounces (1 1/2 sticks) unsalted
butter softened
- 1 loaf thinly sliced white or whole-wheat
bread (26 to 28 pieces)
- 26 to 28 pieces thinly sliced Swiss
cheese
- Coarse salt and freshly ground
black pepper to taste
Drain the crabmeat, discard any
shell, and squeeze lightly to remove excess liquid.
In a large bowl, combine the mayonnaise with mustard,
parsley, and tarragon (if using). Carefully and quickly
fold in the crabmeat. Taste for seasoning and correct
with salt and pepper if needed. Cover the bowl and set
aside in the refrigerator.
Divide the bread slices into two stacks. Carefully spread
a thin layer of butter on one side of all the pieces in
one stack, and arrange the bread, buttered side down,
on parchment- or plastic-covered baked sheets. Place a
piece of Swiss cheese on top, spread evenly with 2 tablespoons
of the crabmeat mixture, and top with another slice of
cheese. Butter the other stack of bread and place 1 piece,
buttered side out, on top of each sandwich. If not grilling
immediately, set aside in the refrigerator.
In a large, heavy-bottomed skillet over medium heat, grill
the sandwiches, in batches, until golden on one side,
about 2 to 3 minutes. flip over and grill on the other
side. Remove the sandwiches to a cutting board, slice
off the crusts, and cut each sandwich into 4 triangles.
The following suggestions
are brew pairings from our StarBrewers:
- UFO Hefeweizen - The light
body of the hefe will not overpower the subtle flavor
of crabmeat. Also, the citrus aroma of the hefe lends
itself nicely to most seafoods.
- Deschutes Cascade Ale The
delicate flavor of crab should not be overpowered
by too bold of a beer. Cascade Ale is light and refreshing
and compliments shellfish and a wide variety of cheeses.
- Humboldt Red Nectar - You need
a slightly aggressive beer to compete with the crab
flavor.
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