A Very Retro Hot Crab Sandwich

Thanks to my husband's determination to catch Dungeness crab this summer, I have enjoyed an embarassment of crabby riches in my kitchen. Each weekend, we set the traps and then pull the haul.

We have been experimenting across the board with how to cook the crab, how to pick it, how to freeze it, and ultimately how to use it. Every Sunday, after we are done with the messy task of picking the crab, I stash a container into my fridge and then work with it during the week.

Last week, I decided to make myself some hot crab sandwiches for lunch! I was inspired by a taste memory that has stayed with me since last September when I had a fabulous hot crab sandwich made by Mona Stone at the Fishermen's Fall Festival here in Seattle. Mona is married to an Alaskancrab and scallop fisherman and together they run Alaska Weathervane Seafood.She is asuper cook who is well known for herluscious scalloritos!

When I purchased Mona's hot crab sandwich that day,I was dumbfounded. It was a simple mixture of Alaskan crab, mayonnaise, onion, a little bit of cheese. It was served on basic white bread that was toasted just right. I didn't buy one sandwich that day. I bought two!

So, when I started to craft my own hot Dungeness crab sandwich last week, I consulted a few cookbooks and decided to keep things pretty basic. On my first attempt, I used a high-quality locally made sourdough bread, but believe it or not the flavors didn't balance out. The bread was too sour and assertive for the sweet crab. I gave that version a thumbs down.

When I went back to the drawing board thenext day, I simplified even further. I mixed about two ounces of dark and white crab meat with a small dollop of mayonnaise, some chopped green scallion, a bit of shredded Tillamook cheddar, and salt and pepper. I then reached for two basic pieces of white buttermilk bread. I smeared some softenedbutter on the bread, loaded the filling on top, and heated my cast iron skillet over medium heat. I let the sandwich brown and heat through,flippingit once or twice andmaking sure that the cheddar cheese was melted.

When I tucked into that crab sandwich it was amazing and almost as good as Mona's!The simplified version hit the mark. When I sat there and savored my sandwich, I was reminded that a fancy pants production was definitely NOT needed for such fresh amazing seafood!

Photo by Melissa A. Trainer

--Melissa A. Trainer

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