;)
Ingredients
- 2c. Jumbo Lump Crabmeat
- ¼c. Celery (diced)
- ¼c. Carrots (diced)
- 2T. Minced Chives
- 1ea Small Bunch of Cilantro (chopped)
- 8 Dashes of Tabasco
- 1tsp. Old Bay seasoning (or more if desired)
- ¾c. Mayonnaise
Mix all of these ingredients in a bowl and set aside for later use.
BBQ SAUCE
- 1c. Your Favorite BBQ sauce
- 1c. Orange Juice
- 3ea. Bay Leaves
- 1ea. Cinnamon Stick
Place all of this in a pot and reduce until “sauce” thick.
Vinegar Slaw
- ½ Head Green Cabbage (finely shredded)
- 1ea. Red Bell Pepper (diced)
- 2c. Vinegar (white)
- ¾c. Sugar
Directions
Bring the sugar and Vinegar to a boil and pour over the bell pepper and cabbage. Chill completely and save for later use.
To assemble the final product you need either sliced white bread or small soft rolls. If using the bread spread the crab salad on one piece, drizzle with BBQ sauce and top with Pickled Cabbage and another slice of bread. Cut the crusts off of the bread and cut it in half and in half again until you have 4 equal pieces. Eat and enjoy.
