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<blockquote data-quote="moreluck" data-source="post: 717502" data-attributes="member: 1246">Cote D&#039;Azur Crab Salad Sandwich&nbsp;Ingredients:&nbsp;16 ounces cooked crabmeat2/3 cup radishes, sliced*4 tablespoons mayonnaise2 teaspoons lemon juice1 teaspoon dried mustard3/4 teaspoon sea salt1/2 teaspoon coarse ground black pepper4 hard rolls, such as Kaiser or Portuguese1/4 head butter lettuce&nbsp;Directions:* Crisp radishes were used for a bit of crunch and spiciness. You can also use chopped fennel, celery, thinly sliced fresh apple, or matchsticks of jicama as alternatives. &nbsp;Gently stir the crabmeat, radishes, mayonnaise, lemon juice, mustard, sea salt, and black pepper together. &nbsp;Split the rolls. Evenly divide the crabmeat mixture and lettuce leaves among the sandwiches. Wrap and keep chilled and serve the sandwiches within 2 hours.</blockquote>

[QUOTE="moreluck, post: 717502, member: 1246"] Cote D'Azur Crab Salad Sandwich Ingredients: 16 ounces cooked crabmeat 2/3 cup radishes, sliced* 4 tablespoons mayonnaise 2 teaspoons lemon juice 1 teaspoon dried mustard 3/4 teaspoon sea salt 1/2 teaspoon coarse ground black pepper 4 hard rolls, such as Kaiser or Portuguese 1/4 head butter lettuce Directions: * Crisp radishes were used for a bit of crunch and spiciness. You can also use chopped fennel, celery, thinly sliced fresh apple, or matchsticks of jicama as alternatives. Gently stir the crabmeat, radishes, mayonnaise, lemon juice, mustard, sea salt, and black pepper together. Split the rolls. Evenly divide the crabmeat mixture and lettuce leaves among the sandwiches. Wrap and keep chilled and serve the sandwiches within 2 hours. [/QUOTE]

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