A gourmet delight, this Monte-Cristo sandwich is elevated to new heights with the addition of crab. Serve with yam chips.
2 1⁄2 oz. jumbo lump crab meat
1⁄4 tsp. Dijon mustard
1 tsp. aïoli or mayonnaise
1 tsp. crème fraîche or sour cream
1 egg yolk
1 tsp. chopped chives or finely sliced scallions
Salt and pepper, to taste
2 slices brioche or potato bread
2 slices gruyere cheese
1 slice cooked ham
2 eggs, beaten
Butter, for sautéing
1. Place crab in bowl and combine with mustard, mayonnaise, crème fraîche, egg yolk, and chives; season to taste with salt and pepper.
2. Spread crab mixture on both bread slices. Place cheese and ham on one slice of bread and close the sandwich, pressing down on it to seal.
3. Dip both sides of the sandwich into beaten eggs, then slowly brown in melted butter in a nonstick skillet until golden. Transfer to a 375°F oven for 8 min. Serve immediately, with Sweet Yam Chips (see note), if desired.
Note: To prepare the Sweet Yam Chips, thinly slice yams, as needed, 1⁄16 in. on a slicer or mandoline. Deep-fry in 300°F oil until crisp; drain on paper towels. Sprinkle with seafood boil seasoning, to taste.