Caprial Pence, Owner/chef at Westmoreland Bistro has distinguished herself as one of the Northwest’s more innovative chefs. This recipe is from her first cookbook, “Caprial’s Seasonal Kitchen.”
Basil-Thyme Mayonnaise:
1/4 cup white wine vinegar
2 shallots, finely chopped
2 garlic cloves, finely chopped
2 T dijon-style mustard
3/4 cup prepared mayonnaise
1 T finely chopped fresh basil
1 T finely chopped fresh thyme
salt, pepper to taste.
2 cups Oregon Dungeness Crab meat, picked Brioche bread
Fresh tomatoes
red leaf lettuce
fresh chives
red bell pepper, cut into strips
To make the mayonnaise: in a mixer or a food processor fitted with a metal blade, place vinegar, shallots, garlic, mustard and mayonnaise. Pulse to blend. Add herbs and seasoning and pulse to mix. Refrigerate until needed.
To assemble the open-faced sandwich: Mix crab meat with 1/2 C Basil-Thyme Mayonnaise. Spread remaining 1/4 C of mayonnaise on toasted bread slices (12 slices). Layer toast with lettuce leaves and tomato slices and crab mixture. Garnish the top of the sandwich with chive strips and julienne red pepper.
Serves Six. (Two slices per person)
Per serving:
| Calories: 471 per two slices | Cholesterol: 60 mg | Sodium: 823 mg |
| 14% protein | 48.9% carbohydrates | 35.7% fat |
| Protein: 17 grams | Carbohydrates: 42 grams | Fat: 26 grams |