Servings | Prep Time |
2sandwiches | 45minutes |
Cook Time | Passive Time |
8minutes | 1hour |
|
|
Serve with some “peel and eat” crab legs and some cocktail sauce.
Prepare the lemon mayonnaise up to three days ahead and the crab dip up to 24 hours; cover and refrigerate. Check crabmeat thoroughly for shells and remove any cartilage. If using frozen crab, thaw and press firmly in a sieve to remove any liquid. For a zesty twist, use any left-over lemon mayonnaise on other grilled cheese sandwiches.