Crab Sandwich
This crab sandwich is a simple scramble-and-stack lunch that’s easy to wrap and eat on the go. The egg and imitation crab filling is creamy and mild, with lettuce for a fresh bite.
Servings: 2
Equipment
Ingredients
- 3 eggs large
- ¼ Cup milk
- 4 Sticks imitation crab
- 1 Tablespoon unsalted butter
- 4 Slices white bread
- 1 butterhead lettuce small, torn into pieces
- salt and pepper to taste
To Assemble
To Garnish
- celery leaves freshly chopped
Instructions
Prepare the Egg Mixture
- Slice imitation crab into thin pieces using a knife or shred with a fork.
- In a mixing bowl, crack the eggs and add milk, sliced imitation crab, salt and pepper.
- Whisk the mixture until the yolk and whites are fully combined. Set aside.
Cook the Egg Mixture
- Melt butter in a skillet over medium heat.
- Pour the egg mixture into the skillet.
- Let it set for 5 seconds before scrambling.
- Gently scramble the eggs until they form soft curds.
- Continue cooking, scraping the eggs every 5 seconds.
- Stop cooking when the eggs are mostly set but still slightly jiggly. The process usually takes just 4 minutes.
- Separate the egg into 2 portions.
- Sprinkle each with freshly chopped celery leaf and set aside.
Assemble the Sandwiches
- On a clean working space, place a piece of sandwich wrapping paper.
- Then, position a slice of bread at the center of the wrapping paper.
- Layer the bread with butterhead, followed by a drizzle of mayonnaise and ketchup.
- Add the scrambled eggs, then another layer of butterhead, mayonnaise and ketchup.
- Top with another slice of bread.
Wrap Them
- To fold the sandwich wrapping paper, fold the top and bottom edges toward the center of the sandwich, aligning them neatly.
- Fold the edges down to one side, pressing firmly to create a sharp crease.
- Hold the sandwich up with your hand, tuck the top part of the flap underneath the sandwich at one end, creating a triangle shape.
- Fold in ½ inch of wrapping paper on both sides of the triangle.
- Tuck in the remaining flap underneath the sandwiches.
- Repeat on the other end of the wrapping paper to complete the wrapping.
- Cut the sandwich in half with a serrated knife when ready to serve.
Notes
Don’t overcook: Pull the eggs when they’re just set so they stay soft after wrapping. Eggs can become watery if they cook too hot or too long, so keep the heat moderate and stir gently.
Spread the crab: After pouring the egg mixture into the skillet, spread out the imitation crab to prevent clumping and ensure even cooking and texture.
Toast lightly: Light toast helps prevent soggy bread without turning it dry.
Wrap tightly: Firm folds and sharp creases help the sandwich hold its shape. Don't forget to tuck the final flap underneath so the wrapping doesn't pop open.
Spread the crab: After pouring the egg mixture into the skillet, spread out the imitation crab to prevent clumping and ensure even cooking and texture.
Toast lightly: Light toast helps prevent soggy bread without turning it dry.
Wrap tightly: Firm folds and sharp creases help the sandwich hold its shape. Don't forget to tuck the final flap underneath so the wrapping doesn't pop open.
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