Crab Meat Sandwich

 Crab Meat Sandwich is Mac’s favorite meal for lunch.  At work, she’ll run down the street to her favorite SF Fisherman’s Wharf restaurant and order the  Crab Meat Sandwich.  When she’s taking friends around Fisherman’s Wharf she’ll invite them to lunch. When asked for a suggestion Mac always tells them to order the Crab Meat Sandwich.  Its similar to the Lobster Roll on the East Coast.  She has just switched out the Lobster for the Dungeness Crab Meat.   Mac enjoys entertaining at home too.  If it’s lunch you know what she’s going to serve her girlfriends –  Crab Meat Sandwich.  The recipe is easy to follow. We only use Dungeness Crab Meat.   It also makes an ideal appetizer.  Spread it on small slices of French baguette instead of the rolls.  Just reading this makes my mouth water!

Last night I actually read 4 different Crab Meat Roll recipes and made a combination which tasted so good and light.  It wouldn’t work as an appetizer but rather as a salad if not in the hoagie roll. The cream cheese gives the Crab Meat Sandwich more of that creamy sandwich spread.   I’ll add the recipe soon.  Be on the lookout for it.

Mac's Crab Meat Sandwich
Print Recipe
Servings Prep Time
4 people 10 minutes
Cook Time
5 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
5 minutes
Mac's Crab Meat Sandwich
Print Recipe
Servings Prep Time
4 people 10 minutes
Cook Time
5 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
5 minutes
Ingredients
Servings: people
Instructions
  1. Preheat the broiler. Combine the ingredients and blend well. Cut the rolls in half. Broil one half. Spread topping on other half and broil until bubbly. * You can add Cheddar or Jack Cheese to the Dungeness Crabmeat Sandwich.
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California Halibut with a Roman Flair!

California Halibut with a Roman flair is a recipe that has been passed down for generations.  Sometimes I like to add chopped tomatoes or tomato sauce or capers to this recipe.  Fresh California Halibut is the main ingredient.  Our family has always preferred the local Halibut which is much smaller than the northern Halibut.  The fish range in 8 to 20 lbs.  We only fillet the fish.  The meat is white and firm.  Halibut tends to be a dry fish that’s why we bake with wine or a liquid of your choice.  Do not overcook the Halibut.   It is not suitable to make a steak from the local catch; just the larger Halibut from the North.   On the East Coast the local Halibut would be comparable to Fluke.

Each generation likes a different type of cheese.  My mother would use Parmesan Cheese.  I prefer Romano Cheese since its a little stronger with more of a bite which I believe gives the California Halibut the Roman Flair!  Fresh quality fish, good tasting cheese, and your family will be delighted with your choice of dinner.  Guess what my mother is fixing tonight?  Just the thought of it has me salivating for some.

California Halibut with a Roman Flair!
Print Recipe
Servings Prep Time
2 people 10 minutes
Cook Time
20 minutes
Servings Prep Time
2 people 10 minutes
Cook Time
20 minutes
California Halibut with a Roman Flair!
Print Recipe
Servings Prep Time
2 people 10 minutes
Cook Time
20 minutes
Servings Prep Time
2 people 10 minutes
Cook Time
20 minutes
Ingredients
Servings: people
Instructions
  1. Make a paste with the breadcrumb, oil, cheese, herbs, and pepper. Preheat oven 325 degrees. Spread the paste on top of each fillet. Place each fillet on top of each other. Coat the bottom of the baking pan with oil. Place the fillets in the pan. Pour the wine in the pan. Add more liquid during cooking if evaporates. Bake at 325 degrees for 30 minutes.
Recipe Notes

Most of the times when I make this recipe I will place both fillets flat in the pan.  I will add a chopped tomatoes and capers to the wine when baking the fish.   I usually add more than 1/2 cup of wine so I ensure the California Halibut being moist.  Serve with rice or mash potatoes or quinoa with kale and sautéed onions.  Delicious!!!

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