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Crabmeat Sandwich Puff Serve with Stevenot Reserve ChardonnayServes 4 1 cup cooked or canned crabmeat drained and flaked ¼ cup green onions, chopped fine ¼ cup mayonnaise 8 slices sourdough bread, buttered 4 sandwich –sized slices cheddar cheese 3 eggs, slightly beaten 1¾ cups milk ¼ cup Reserve Chardonnay ½ teaspoon Worcestershire sauce Seasoned salt and freshly ground pepper to taste Mix crabmeat, onions, and mayonnaise: spread over 4 slices of bread. Top with cheese slices, then with remaining 4 slices of bread. Cut sandwiches diagonally in halves; arrange in a greased baking dish (8 by 8 by 2 inches). Mix remaining ingredients; pour over sandwiches. Let stand for an hour or more. *Note: This is a great dish that can be prepared in advance to this step and baked just before serving. Bake in a slow oven (325 degrees) for 1 hour. To serve, separate sandwiches and lift onto plates with a broad spatula pour a glass of Reserve Chardonnay and enjoy. |
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209 728-3436 winery | 209 728-0638 tasting room