|Ingredients||Seafood, Vegetables, Bread, Meat|
|Day Part||Dinner, Lunch|
Source: Phillips Foods
The menu at Phillips Seafood Restaurant features many items based on premium crab meat—a signature of the Maryland shore. The kitchen puts an upscale spin on the tuna melt by substituting crab meat and layering brie, bacon and avocado on top. The result is more like a seafood variation of a club sandwich—grilled for extra flavor.
1 lb. Phillips Crab Meat
2 tbsp. lemon juice
3 tbsp. oil-packed sundried tomatoes, chopped
3 tbsp. mayonnaise
2 tbsp. Dijon mustard
1 1/2 tsp. fresh dill, chopped
8 slices sourdough bread, thick-sliced
3 tbsp. butter, softened
3/4 cup brie, rind trimmed, sliced
1 1/2 cups watercress, cleaned
12 slices applewood smoked bacon, cooked
1 med. avocado, peeled and sliced
1. In med. bowl, fold together crab meat, lemon juice, tomatoes, mayonnaise, mustard and dill.
2. Brush sourdough slices evenly with butter on one side. Flip four of the slices, and mound the unbuttered sides evenly with brie, watercress, bacon, avocado and crab meat mixture. Top with remaining four bread slices, buttered sides up.
3. Grill sandwiches over med. heat 4 to 5 min. per side, or until bread is toasted and cheese melts.