1/3 cup mayonnaise 1 T fresh lemon juice 1 tsp. grated lemon peel 1/8 tsp. cayenne pepper 3/4 pound fresh lump crabmeat, picked over 3 T finely chopped green onions 2 T (1/4 stick) butter, room temperature 4 hot dog buns, sides split open 4 Romaine lettuce leaves Whisk together mayonnaise, lemon juice, lemon peel, and cayenne pepper in medium bowl. Carefully fold in crabmeat and chopped green onions. Season crab salad to taste with salt and pepper. Spread butter on insides of hot dog buns. Heat a large skillet over medium heat. Place buns, buttered side down in preheated skillet and toast until golden, about 5 minutes. Place 2 toasted buns on each of 2 plates. Place 1 lettuce leaf inside each bun. Divide crab salad among buns and serve. Makes 4 sandwiches. |
