Chewy Ciabatta and Flavorful Crab Stick Sandwich
Chewy Ciabatta and Flavorful Crab Stick Sandwich
Homemade Crab Stick Sandwich Recipe: A Delicious Mix of Imitation Crab, Crisp Vegetables, and Aromatic Basil
Introducing a delightful crab stick sandwich recipe featuring chewy and crispy ciabatta bread generously filled with a smooth, savory crab stick mixture. While not everyone is a fan, imitation crab sticks are a convenient ingredient to have on hand, especially when on sale. Today, we’re transforming leftover cabbage and carrots from the fridge into a fantastic sandwich filling! Lightly pickling the shredded cabbage and carrots to remove excess moisture enhances their crisp texture and vibrant color. Ciabatta, when lightly toasted in the oven and then cooled slightly, achieves a perfect balance of crisp exterior, chewy interior, and fluffy softness. The crab sticks are tossed with mayonnaise, a touch of sweet condensed milk, and tangy mustard for a moist and flavorful filling. Adding fresh greens like lettuce or arugula brings a refreshing element; here, I’ve used aromatic basil for a special touch. Marinated tomatoes are used as a substitute, and the addition of savory sliced cheese makes it even richer. You can also use chopped pickles instead of cabbage and carrots for extra crunch, or add ham according to your preference.
Key Ingredients- 2 Ciabatta rolls
- 1 Fresh tomato (or cherry tomatoes)
- A handful of fresh basil leaves
- 3 slices of savory cheese
- 1 small carrot (approx. 80g)
- 80g Cabbage
- 8 imitation crab sticks
Cooking Instructions
Step 1
Lightly toast the ciabatta rolls in the oven and let them cool slightly. If the bread is at room temperature, toast at 165°C (325°F) for 3-5 minutes. If frozen, toast at 180°C (350°F) for 5-7 minutes. Flipping them halfway through ensures even browning.
Step 2
Peel and thinly julienne the small carrot (approx. 80g). If you have carrot ‘laap’ (shredded carrots), you can use that directly.
Step 3
Thinly shred the fresh cabbage (80g). We’ll be lightly pickling this with the carrots to prepare the crunchy vegetable component.
Step 4
Place the shredded carrots and cabbage in a bowl. Sprinkle a pinch of salt over them and toss well to coat. Let them sit for about 10 minutes to draw out moisture, which will enhance their crispness.
Step 5
After 10 minutes, you’ll notice that a significant amount of water has been released from the vegetables. This step is crucial for a non-soggy sandwich.
Step 6
Without rinsing, firmly squeeze out as much liquid as possible from the pickled vegetables. Removing excess moisture is key to maintaining a fresh and crisp texture in your sandwich.
Step 7
Shred the 8 imitation crab sticks lengthwise. In a separate bowl, combine the shredded crab sticks with 1 Tbsp mayonnaise, 1/2 Tbsp condensed milk, 1/2 Tbsp honey mustard, and a pinch of pepper. Mix everything thoroughly until well combined. The condensed milk adds a touch of sweetness; it’s optional and can be replaced with a small amount of sugar if preferred.
Step 8
Prepare a handful of fresh basil leaves. If you have lettuce, that works perfectly too. You can also use arugula or any other leafy greens you enjoy to add freshness and flavor to your sandwich.
Step 9
Thinly slice the tomato (or halve cherry tomatoes). If you have marinated tomatoes, using them will add an interesting twist to the flavor profile.
Step 10
Cut the toasted ciabatta rolls in half horizontally. Spread a thin layer of mayonnaise or whole grain mustard on the cut inner surfaces. Then, evenly distribute the squeezed pickled vegetables (cabbage and carrots) over the bottom half of the ciabatta.
Step 11
Layer the sliced cheese on top of the vegetables, followed by a generous amount of the seasoned crab stick mixture. Don’t be shy with the crab filling!
Step 12
Arrange the tomato slices over the crab mixture, then top with the fresh basil leaves. Finally, place the other half of the ciabatta roll on top to complete your delicious crab stick sandwich. Enjoy your homemade creation!
