Chef John Moeller

Crab Salad Dijonnaise with Fresh Tarragon, Monterey Jack and Snow Pea Shoots

Creative Classics, Chef Creations

Chef John Moeller

Ingredients (2 servings)
1 tsp. authentic French Dijon Mustard
3 tbsp. mayonnaise
2 tsp. finely chopped fresh tarragon
6 oz. jumbo lump crab, cleaned and cooked
2 slices Monterey jack cheese
1 plum tomato, cut into 6, 1/4-inch slices
12 snow pea shoots
salt, to taste
fresh-milled black pepper, to taste

In small bowl, combine mustard, mayonnaise and tarragon to create dijoinnaise. Season mixture with salt and pepper. Place cooked crab in medium bowl and fold in enough dijonnaise to coat the crab. Reserve remaining dijonnaise.

Layout Oroweat Sandwich Thins® Rolls on cutting board. Lightly spread remaining dijonnaise on both sides of rolls. Divide crab onto the bottom portions of rolls. Top crab with a slice of cheese and place in toaster oven for 2-3 minutes or until cheese is melted.

Remove from toaster oven and place on cutting board, top with tomato and snow pea shoots. Lay the other half of roll on top. Slice sandwich in half and serve.

A Crab Salad Sandwich is the Mid Atlantic’s version of a New England Lobster Roll.

- Chef John Moeller

"According to MyPlate, grains should take up ¼ of your plate, with protein foods taking up ¼ and fruits and veggies filling the remaining half."

- Oroweat Bread Nutrition Expert
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