Crab Salad Tea Sandwich Filling

• 1 pound king crab legs, cooked and cooled

• 1/2 cup mayonnaise

• 1/4 cup sour cream

• 1/4 teaspoon dill weed

• pinch of salt

• pinch of pepper

• dash of Worcestershire sauce

• 8 slices of bread

• 4 lettuce leaves, optional

1. Crack crab legs and remove meat, tearing into shreds.

2. Place crab meat into a bowl and mix with mayonnaise, sour cream, dill weed, salt, pepper, and Worcestershire sauce.

3. Spread onto four slices of bread. Top with lettuce, if desired, and remaining bread slices.

4. Cut off crusts and cut into interesting shapes.

5. For a Gluten Free or Low Carb option, stuff mini peppers, cocktail tomato, or cucumber cups with the filling.

I’ve made these with both crab and shrimp. Cutting the mayonnaise with a bit of sour cream really helps keep the flavor from becoming too cloying. You can use snow crab as well, but it’s a bit more finicky to get enough meat out of them.

Sheila