Without doubt, there are some recipes that stand the test of time; they never go out of date. They're as fresh and delicious every time you serve them as they were the very first time. Trust me when I say that Marilyn Manchester's Crab & Mushroom Sandwiches are a fine example of this kind of recipe.
I was first introduced to the recipe more than 20 years ago when James Beard judged a readers' recipe contest in The Oregonian and declared it to be worthy of a Grand Prize. Of course, I've fiddled with the ingredients over time, sometimes introducing spinach into the mix, sometimes using fresh wild mushrooms such as morels or experimenting with other cheeses, and at other times updating the base with focaccio or ciabatta breads. Whatever version you choose to make, you won't be disappointed. They're all delicious!
Morels make the topping even more delicious!
Marilyn Manchester's Crab & Mushroom Sandwiches
3 strips bacon, cut crosswise into 1/2 inch slices
4 ounces mushrooms, sliced (about 1-1/4 cups)
1/4 cup chopped onion
1 cup cooked crabmeat or bay shrimp (about 5 ounces)
1 cup shredded Swiss cheese (4 ounces)
1/3 cup grated parmesan cheese (1 ounce)
1/2 cup mayonnaise
Butter
6 English muffins or thick French bread
Dash cayenne pepper
Dash paprika
- Preheat oven to 400 degrees.
- In a medium skillet or saucepan, cook bacon over medium heat until crisp. Remove and drain.
- Saute mushrooms and onions in bacon drippings until mushrooms begin to turn brown. Cool.
- In a large bowl, stir together the crab or shrimp, Swiss cheese, parmesan cheese, and mayonnaise. Combine with bacon, mushrooms and onion.
- Spread mixture on sliced, buttered muffins or bread. Sprinkle with cayenne and paprika.
- Place sandwiches on baking sheet and bake 15 minutes.