Guthrie's Dining Designs - William Guthrie

CRAB DOGS

Combine first 7 ingredients in a large bowl; toss well. Spread butter onto cut sides of rolls. Heat a large nonstick skillet over medium gas heat. Place buns cut side down, in pan for 1 minute or until toasted. Repeat with remaining roll halves. Spoon ¼ cup crab mixture onto each bun half. Place 1 piece of lettuce and 2 tomato slices on crab mixture; top with remaining roll halves.

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CRAB DOGS

¼ cup finely chopped Vidalia or other sweet onion
¼ cup mayonnaise
2 Tbsp. chopped Italian parsley
1 Tbsp. Dijon mustard
1 tsp. fresh lemon juice
½ tsp. Tabasco
1 lb. cleaned lump crabmeat
1 tsp. grated lemon peel, (optional)
1 ½ Tbsp. butter, softened
12 hot dog buns, cut in half horizontally
Boston lettuce leaves (optional)
Roma tomato slice (optional)

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