Andros is the largest island in the Bahamas at 2,300 square miles (3,700 square km) in size. It’s also known as “land of crabs” for its numerous land crabs with a delectable coconut flavour. Our style of seafood salads are lime and chili based with the most exquisite home-made sweet breads.
Serves 2
Ingredients
2 cups (500 g) lump crabmeat
¼ onion, finely diced
1 stalk celery, finely diced
¼ cup (60 mL) finely diced red bell pepper
½ Scotch bonnet pepper, finely diced
Juice of 2 limes
2 cups (500 mL) mayonnaise
2 tsp (5 mL) Dijon mustard
1 Tbsp (15 mL) seasoned Salt
½ tsp crushed black peppercorns
2 Sweetbread buns or Brioche buns
1/4 cup (60 mL) ghee (clarified butter)
Green leaf lettuce (optional)
1 Tbsp (15 mL) chives or dill for garnishing
1. In a medium bowl, combine all ingredients for the crab salad and mix well.
2. Use a serrated knife and thinly slice the sides off the buns to expose the white bread.
3. Heat a medium skillet with ghee over medium-high heat, toast the buns for 3 minutes on both cut sides of the buns, set aside on a plate.
4. Add lettuce to the rolls (optional), evenly distribute the crab salad inside of the buns,
garnish with dill, serve at once.
