Perfect for a weekend brunch. Makes 16.
Recipe by Gaylie Pirie and John Clark. © 2010 Bon Appétit. Reprinted by permission of Bon Appetit and Conde Nast Digital.
1/2 cup mayonnaise
1 tablespoon fresh lemon juice
1/2 teaspoon finely grated lemon peel
1/2 teaspoon chili powder
1 cup chopped fresh crabmeat
1 cup chopped cooked shrimp
1/2 cup finely chopped celery
1/2 cup finely chopped onion
8 slices firm white sandwich bread
1/4 cup (1/2 stick) unsalted butter, melted
Chopped fresh Italian parsley
Whisk mayonnaise and next 3 ingredients in medium bowl. Gently mix in crabmeat, shrimp, celery, and onion. Season filling with salt and pepper.
Arrange 4 bread slices on work surface. Spread 1/4 of filling on each slice (about 1/2 cup). Top filling with bread slice; press to adhere. Brush top bread slice of each sandwich with melted butter.
Place large griddle over 2 burners. Heat griddle over medium heat. Place sandwiches, buttered side down, on griddle. Cook until bottom is golden brown, 6 to 7 minutes. Brush top of each sandwich with melted butter. Using metal spatula, turn sandwiches over. Cook until bottom is golden, about 5 minutes.
Cut each sandwich into quarters. Transfer to platter. Sprinkle with parsley.
One serving contains the following:
Calories (kcal) 158.8
%Calories from Fat 51.4
Fat (g) 9.1
Saturated Fat (g) 2.5
Cholesterol (mg) 42.1
Carbohydrates (g) 10.7
Dietary Fiber (g) 1.2
Total Sugars (g) 1.8
Net Carbs (g) 9.5
Protein (g) 7.7
Visit Bon Appetit for a slideshow by Mitchell Feinberg of the various "Knockout Brunch Menu for 8" recipes.
© 2010 Bon Appétit / Conde Nast Digital. All rights reserved. Reprinted by permission