All quiet on the Midwestern-front today. Tired people in this house. John briefly napped, I seriously napped, it was awesome. We had a nice little brunch, broiled crab salad sandwiches. We had ours sans egg but they’re mighty tasty with an over-easy egg on top, I must say. (Recipe posted in comments, below.) Add a glass of champagne if you like – NICE!
And for dinner, potage Parmentier, or leek and potato soup (recipe already listed, at right). I pureed it with a bit of creme fraiche this time, because I had it, and I lurve it. Outstanding. Simple. Filling. Healthy. Warm – and on a Sunday like this, that’s important. Wet and chilly out there, my friends, a Wuthering Heights sort of wet, blustery, chilly. No moors, no Cathy, no Heathcliff (thank goodness), just…shitty weather. Perhaps I’ll rock a smallish piece of warm apple pie later. Yeah, baby, that’s the way to wrap up a cold, wet weekend in style. Comfort. Food. Back to my book (Thomas Hardy, Tess of the D’Urbervilles), under a blanket, to read by candlelight. Just kidding. Sort of.
Broiled Crab Salad Sandwiches
1 6 oz. can crab, drained and picked over
4 Tbsp. (divided into 2 Tbsp. each) shredded Swiss or Gruyere
4 Tbsp. chopped green onions
2 Tbsp. mayo
1 tsp. Worcestershire
2 large slices of bread; toasted
Optional: 2 poached or over-easy eggs
Combine crab, 2 Tbsp. cheese, onions, mayo and Worcestershire. Preheat broiler. Mound crab meat on toasted English muffin halves or toast and spread all the way to the edges (so edges don’t burn when broiling). Top with remaining 2 Tbsp. of cheese. Broil until heated through, 2-3 minutes (watch carefully). Enjoy as is or top with poached or over-easy eggs.