Open-Faced Curried Egg Salad Sandwich
![curry egg salad 001](http://farm9.staticflickr.com/8528/8547110718_005d69822f_z.jpg)
Brie, Prosciutto and Pear with Arugula and Honey Whole Grain Mustard Sandwich
![Brie, proscuitto and pear with arugula and who grain mustard](http://farm9.staticflickr.com/8372/8577670383_3248628d8e_z.jpg)
Crab Cake BLT Sandwich
![crab blt 016](http://farm9.staticflickr.com/8378/8546012763_212fa451c7_z.jpg)
You'll find my post and recipes here at SheKnows.com: 3 Perfect brunch sandwiches
Louisiana Caviar Dressing
Chef John Besh, "My New Orleans, The Cookbook"
Ingredients:
1/4 cup buttermilk (I made my own buttermilk by taking regular milk and adding 1 tsp fresh lemon juice and letting sit at room temp for 15 minutes - SO simple!)
1/4 cup mayonnaise
1 tablespoon sour cream
1 small garlic clove, minced
1 tablespoon minced shallots
1/4 teaspoon celery salt
1 teaspoon lemon juice
Dash of hot sauce
Dash of ground white pepper
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 tablespoon Louisiana paddlefish caviar (I used caviar from Iceland as it was all I had on hand...my sincere apologies to Chef Besh and the entire state of Louisiana!)
1 tablespoon chopped fresh chives
Directions:
Whisk together first 11 ingredients in a medium bowl. Fold in caviar and chives.
Simple Jumbo Lump Crab Cakes
1 pound Jumbo Lump Crab Meat
1/4 cup celery, finely diced
1/4 cup onion, finely diced
1 tablespoon parsley, finely diced
2 teaspoons Grey Poupon Mustard
1 tablespoon fresh lemon juice
1 tsp+ OLD BAY
1/4 cup mayonnaise
12 oyster crackers crushed (saltine crackers could be used too)
1 egg lightly beaten
Panko Bread Crumbs for coating
Oil +1 Tablespoon butter for frying
Directions:
Preheat oven to 325.
Place all ingredients (except last two) in a large bowl and carefully fold together until just incorporated. Form 10 crab cakes, again being careful not to compromise the integrity of the lump meat.
Pour Panko crumbs on a dish and then roll crab cakes in the Panko, covering entire cake.
Heat oil and butter in a frying pan over medium-high heat. Saute the crab cakes until lightly browned on all sides. Set crab cakes aside on paper towel.
Once all have been browned, place the crab cakes in a pan and place in the oven to finish cooking through about, 10-12 minutes.
Enjoy!
Crab Cakes
Ingredients:2 tablespoons unsalted butter
3/4 cup diced onion
1/2 cup small diced red or green bell pepper
1/4 cup minced fresh flat-leaf parsley
1 teaspoon hot sauce
1 teaspoon
Worcestershire sauce
2 teaspoons Old Bay
1/2 teaspoon freshly ground
black pepper
1 pound lump crab meat, drained and picked to remove shells
1/2 cup plain dry bread crumbs (or crushed saltine crackers or a mix)
1/2 cup mayonnaise
2 teaspoons Dijon mustard
1 large eggs, lightly beaten
2 tablespoons unsalted butter
1/4 scant cup olive oil or vegetable oil
Directions:
Preheat oven to 350. Place 1-2 tablespoons butter, onion, bell pepper, parsley, hot sauce, Worcestershire sauce, Old Bay seasoning, and pepper in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 8-10 minutes. Cool to room temperature. In a large bowl, add the lump crab meat (careful not to break up lumps too much) and fold with bread crumbs (or saltines), mayonnaise, mustard, and egg. Add the cooked mixture and gently fold. Carefully shape into desired sized portions keeping integrity of the jumbo lump.
Heat the butter and olive oil in frying pan over medium heat in a large saute pan. Carefully add crab cakes and fry for 4 to 5 minutes on each side (for smaller cakes like the ones shown here 2-3 min each side),until browned. Drain on paper towels or brown bags. Place them on a pan in the oven for approx. 7-10 mins and then, turn off oven and keep them in the warm oven to keep hot until ready to serve. Serve with classic homemade cocktail or tarter sauce and wedge of lemon.