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Venetian Crab Sandwich – tramezzino al granchio
Get a taste of Italy with these soft triangular bread pockets stuffed with crabmeat mixture seasoned to perfection.
Course
Main Course
Cuisine
Italian
Prep Time
15
minutes
minutes
Total Time
15
minutes
minutes
Servings
8
triangles
Calories
196
kcal
Author
Jas
Ingredients
2
6 oz. cans Lump Crabmeat, drained
½
cup
shredded Carrots
1
tablespoon
Olive Oil
2
tablespoons
Lemon Juice
¼
cup
Mayonnaise
1
tablespoon
Ketchup
½
teaspoon
Garlic Powder
½
teaspoon
Onion Powder
¼
teaspoon
Paprika
¼
teaspoon
prepared Horseradish
½
teaspoon
Worcestershire Sauce
½
teaspoon
Mustard
1
teaspoon
Hot Sauce
add more if you like it spicy
Pinch
of Salt and freshly ground Black Pepper
8
slices
of soft white Bread
crust removed
2
hard-boiled Eggs
sliced
1
cup
baby Spinach
1
large Tomato
sliced
Instructions
Drain the crabmeat and lightly squeeze with paper towels to remove excess moisture. In a medium bowl combine the first 14 ingredients.
Assemble the sandwiches by spreading four slices of bread with the crab mixture. Cover with spinach leaves, tomato, and egg slices.
Spread the other four slices of bread with a thin layer of mayo and place over the slices with crab mixture. Press bread edges to seal.
Cover with clear wrap and refrigerate for 15-30 minutes. Cut the sandwiches into triangles and serve.
Nutrition
Calories:
196
kcal
|
Carbohydrates:
15
g
|
Protein:
12
g
|
Fat:
9
g
|
Saturated Fat:
2
g
|
Cholesterol:
67
mg
|
Sodium:
622
mg
|
Potassium:
220
mg
|
Fiber:
1
g
|
Sugar:
3
g
|
Vitamin A:
1932
IU
|
Vitamin C:
8
mg
|
Calcium:
99
mg
|
Iron:
1
mg