Creamy lobster salad heaped onto a buttered, toasted hot dog bun is the quintessential summer sandwich in northeastern shore towns. This is an equally delicious — and more economical — variation.
Serve with: Potato chips, sweet pickles, and carrot and celery sticks. Dessert: Blueberry pie and vanilla ice cream.
Recipe information
Yield
Makes 2 servings
Ingredients
Preparation
Step 1
Whisk together mayonnaise, lemon juice, lemon peel, and cayenne pepper in medium bowl. Mix in crabmeat and chopped green onions. Season crab salad to taste with salt and pepper.
Step 2
Spread butter on insides of hot dog buns. Warm large skillet over medium heat 1 minute. 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.
