by Jim McConnell, Slippery Salmon Bar & Grill
1/2 lb king crab meant, coarsely chopped (Equivalent to one medium – large king crab leg)
1/4 lb lump crab meet, coarsely chopped
1/4 lb cream cheese, softened
1/4 cup of Fage, 0 fat Greek yogurt
1/4 cups mayonnaise
1/4 tbs white sugar
1/4 red pepper, finely diced
1/4 small red onion, finely diced
1/4 cup celery, finely diced
1/8 medium fennel bulb, finely diced
1/4 pack fresh organic dill, chopped finely
1/4 lemon, zested and juiced
A loaf of good quality Panini bread
Havarti cheese slices, two per sandwich
Preparation and Serving
Combine all “filling” ingredients except the crab meat into a large bowl and mix well. Add finely coarsely chopped crab meat and let set for one to two hours before serving.
Lightly butter two pieces of Panini bread and place both on a medium heat grill with a piece of Havarti on each piece. While they start to toast take a generous portion of the crab mixture and place it on the grill to get a good warm up and a bit of grill flavor, 30-35 seconds is generally enough. Place the mixture on one slice then place the other on top to complete the sandwich. Flip as necessary to get the color you are looking for.
As a side note, this can also be amped up with chunked apple, walnuts and fresh basil for a twist on a Waldorf salad. At home, we serve ours on a whole-wheat bagel or torta.