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2012-05-17 digital edition

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2012-05-17 / General Stories

From the Chef’s Corner

Caribbean Crab Sandwich
by Chef Deedle

I have never been to the Caribbean Islands, but if their meals are as good as this one, I need to start saving money to make the trip.

2 limes
1 lb. fresh crabmeat, drained
¼ cup chopped fresh cilantro
6 hoagie rolls
2 mangos, peeled and chopped
1 large avocado, chopped




1. Preheat oven to 350 F. Grate zest from 1 lime to equal ½ tsp.
Squeeze juice from limes to equal 6 TBsp. Gently combine zest,
lime juice, crabmeat, and cilantro.
2. Bake buns at 350 F. for 7 minutes or until roasted.
3. Spoon crabmeat mixture into buns; sprinkle with mango and
avocado. Serve immediately.
Delicious for a lunch meal!





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