Crab And Pistachio Salad Sandwiches

Description

Source: THE BIG BOOK OF BACKYARD COOKING - BETTY ROSBOTTOM

Tender, sweet fresh crab meat and crunchy chopped pistachios pair well in a mayonnaise-bound salad to use in sandwiches. The salad can be prepared several hours ahead and the sandwiches quickly assembled at serving time.

Ingredients

• 1   pound fresh crab meat, picked over
• ½  cup finely diced celery
• 6   tablespoons regular or reduced-fat (not nonfat) mayonnaise
• ¼  cup coarsely chopped unsalted roasted pistachios
• ¼  cup chopped fresh flat-leaf parsley
• 4   teaspoons fresh lemon juice
• 4   teaspoons fresh orange juice
• ½  teaspoon grated lemon zest
• ½  teaspoon grated orange zest
• Salt
• Cayenne pepper
• 12   slices best-quality white bread, lightly toasted
• 6   Boston lettuce leaves (optional)

Directions

1. Combine crab, celery, mayonnaise, pistachios, parsley, lemon and orange juices, lemon and orange zests, ½ teaspoon salt, and a small pinch of cayenne in a medium nonreactive bowl.
2. Taste and season with more salt if needed. (The salad can be prepared 4 hours ahead; cover and refrigerate.)
3. Spread a slice of bread generously with crab salad and top with a lettuce leaf, if desired.
4. Cover with a remaining bread slice.
5. Repeat to make 5 more sandwiches.

YIELD: SERVES 6