Here is an over-the-top sandwich using tuna and crab. I’ve prepared this dish at a couple of restaurants where it was huge with the beer drinkers. The bitterness of an IPA seemed to be the consensus among the drinkers to counter the sweetness in the crab and the fat from the crab salad.
Active preparation time: 10 minutes
Total time: 45 minutes
Serves: 2
Crab Salad
¼ cup celery, small diced
¼ cup onion, small diced
Juice of half a lemon
½ tsp ground mustard
½ tsp salt
½ cup (118 ml) mayonnaise
1 fl oz (30 ml) IPA
2 Tbs parsley, chopped
½ lb (227 g) crabmeat, pasteurized and picked through for shells