Crab Sandwich
This crab sandwich is a simple scramble-and-stack lunch that’s easy to wrap and eat on the go. The egg and imitation crab filling is creamy and mild, with lettuce for a fresh bite.
Ingredients
- 3 eggs (large)
- 1/4 Cup milk
- 4 Sticks imitation crab
- 1 Tablespoon unsalted butter
- 4 Slices white bread
- 1 butterhead lettuce (small, torn into pieces)
- salt and pepper (to taste)
- mayonnaise
- ketchup
- celery leaves (freshly chopped)
Instructions
- 1
--- Prepare the Egg Mixture ---
- 2
Slice imitation crab into thin pieces using a knife or shred with a fork.
- 3
crack: In a mixing bowl, crack the eggs and add milk, sliced imitation crab, salt and pepper.
- 4
Whisk the mixture until the yolk and whites are fully combined. Set aside.
- 5
--- Cook the Egg Mixture ---
- 6
Melt butter in a skillet over medium heat.
- 7
Pour the egg mixture into the skillet.
- 8
rest: Let it set for 5 seconds before scrambling.
- 9
scramble: Gently scramble the eggs until they form soft curds.
- 10
cook: Continue cooking, scraping the eggs every 5 seconds.
- 11
Stop cooking when the eggs are mostly set but still slightly jiggly. The process usually takes just 4 minutes.
- 12
Separate the egg into 2 portions.
- 13
Sprinkle each with freshly chopped celery leaf and set aside.
- 14
--- Assemble the Sandwiches ---
- 15
place: On a clean working space, place a piece of sandwich wrapping paper.
- 16
position: Then, position a slice of bread at the center of the wrapping paper.
- 17
Layer the bread with butterhead, followed by a drizzle of mayonnaise and ketchup.
- 18
Add the scrambled eggs, then another layer of butterhead, mayonnaise and ketchup.
- 19
Top with another slice of bread.
- 20
--- Wrap Them ---
- 21
fold: To fold the sandwich wrapping paper, fold the top and bottom edges toward the center of the sandwich, aligning them neatly.
- 22
crease: Fold the edges down to one side, pressing firmly to create a sharp crease.
- 23
tuck: Hold the sandwich up with your hand, tuck the top part of the flap underneath the sandwich at one end, creating a triangle shape.
- 24
Fold in ½ inch of wrapping paper on both sides of the triangle.
- 25
Tuck in the remaining flap underneath the sandwiches.
- 26
Repeat on the other end of the wrapping paper to complete the wrapping.
- 27
slice: Cut the sandwich in half with a serrated knife when ready to serve.
Cook it from the original
This recipe comes from xoxobella.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on xoxobella.com