After making a seafood dish the other day I had a cup of crabmeat left over, so guess what's in my tea sandwich this week?
It's an easy Crab Salad I thought would be perfect for star-shaped tea sandwiches in honor of the upcoming July 4th holiday! Here I used two different sizes of star cutters to make a cut-out on the top piece of bread so the crab meat would show.
I did the same thing here, only I filled in the star with pimientos to add color.
And for this one, I cut a small star shape out of the white bread and filled it in with the same size star cut from wheat bread. These take very little effort and add a little variety to the plate.
And now here's the recipe!
Zesty Crab Salad
1 cup cooked crabmeat
1 celery rib
1 tablespoon mayonnaise
1/4 teaspoon lime juice
1/4 teaspoon chili powder
1/4 teaspoon Tabasco sauce (or to taste)
1/4 teaspoon freshly ground black pepper
Place chunks of celery in food processor and pulse finely. Add crabmeat and pulse a few times more, just until blended since the crabmeat is already very tender. Pour into a small bowl, add remaining ingredients and combine well. Yields 1 cup of sandwich spread. Also good as a dip!