|Maryland Crab Salad Sandwich–Inspired by Food Truck Fare|
|Feelin’ Crabby Food Truck|
My family and I checked out a food truck festival yesterday in Washington, D.C.–close to our home. Since I no longer work in the heart of the city, I am missing the food truck renaissance and the amazing food that emerges from these tiny kitchens on wheels, which feed hundreds of office workers at lunch time all over D.C. I try to make up for missing this daily foodie experience by dragging my family to bi-monthly food truck festivals that pop up in parking lots around the city.
|Crab Sandwich from “Feelin’ Crabby” Food Truck|
Usually, I check Twitter to find out if my favorite food trucks will be making an appearance. I discovered that “Feelin’ Crabby,” one of the newest food trucks in D.C., would be there with their stellar crab sandwiches. I went in search of inspiration, and I wasn’t let down. Feelin’ Crabby’s sandwich is generously stuffed with lump crab meat mixed with mayonnaise, parsley, paprika, and other spices. I saw flakes of red pepper as well. The generous scoop of crab tops a beefy tomato slice and lettuce. The buns are toasted too. The whole experience of biting into this crab salad sandwich made me forget myself and what expressions were playing across my face as I savored the sandwich. Yes. It’s that good.
- Transfer crab into large bowl and add the sandwich spread and mustard.
- Fold ingredients gently with a silicon spatula, taking care not to break up the crab.
- Add herbs (except paprika) and fold gently to mix ingredients.
- Refrigerate crab salad for 30 minutes.
- Slice Kaiser rolls in half with a bread knife. Put bread halves face down into a hot grill pan and toast the bread until grill marks appear. Allow bread halves to cool and place lettuce and tomato on the bottom halves of the Kaiser rolls.
- Remove crab from refrigerator scoop crab (using large spoon) on top of the lettuce and tomatoes.
- Serve immediately.
- It turned out to be delicious as well! Give it a try.