Crab Monte Cristo with Sweet Yam Chips
|Ingredients||Seafood, Eggs, Bread, Dairy, Meat|
|Day Part||Lunch, Dinner|
Source: Recipe from Chef Luke Palladino
A gourmet delight, this Monte-Cristo sandwich is elevated to new heights with the addition of crab. Serve with yam chips.
2 1⁄2 oz. jumbo lump crab meat
1⁄4 tsp. Dijon mustard
1 tsp. aïoli or mayonnaise
1 tsp. crème fraîche or sour cream
1 egg yolk
1 tsp. chopped chives or finely sliced scallions
Salt and pepper, to taste
2 slices brioche or potato bread
2 slices gruyere cheese
1 slice cooked ham
2 eggs, beaten
Butter, for sautéing
- Place crab in bowl and combine with mustard, mayonnaise, crème fraîche, egg yolk, and chives; season to taste with salt and pepper.
- Spread crab mixture on both bread slices. Place cheese and ham on one slice of bread and close the sandwich, pressing down on it to seal.
- Dip both sides of the sandwich into beaten eggs, then slowly brown in melted butter in a nonstick skillet until golden. Transfer to a 375°F oven for 8 min. Serve immediately, with Sweet Yam Chips (see note), if desired.
Note: To prepare the Sweet Yam Chips, thinly slice yams, as needed, 1⁄16 in. on a slicer or mandoline. Deep-fry in 300°F oil until crisp; drain on paper towels. Sprinkle with seafood boil seasoning, to taste.