We LOVE the 50 nifty United States of this awesome country and believe each state is special. Every Monday we feature a sandwich unique to its state as part of our “50 Sandwiches, 50 States, 50 Weeks” series beginning with Alabama and ending with Wyoming. For the second sandwich in our series, we have Alaska.
Choosing this sandwich was a tough choice. Our research basically showed there wasn’t an “Alaska” sandwich that was really unique to the state or a region of the state. We saw reindeer sausage sandwiches on a couple of sites, different salmon sandwiches, but nothing that really stood out to us.
Then we stumbled upon this crab wrap that was apparently developed by former Gov. Sarah Palin, and like her or not, when I think of Alaska, Sarah Palin comes to mind. The ingredients are simple and easy to put together. So we decided to use her recipe. Now, whether she actually developed this recipe, I suppose is anyone’s guess.
If you read our About Us page or saw my Bahamian Macaroni and Cheese post, you’ll learn that we really don’t eat seafood. For me it’s a smell thing, for Gary, I’m not sure. I wish I could get into it, but no such luck yet. We had a couple of friends come over and taste test sandwiches (wraps). And they LOVED them!
So this was a first for us to work with crab. Really interesting and I learned you need to buy about 3 pounds of snow crab legs to make this recipe. Canned crab would probably work as well.
The original recipe calls for 4 slices of bacon. I cooked 6 as I usually like to eat a slice (or 2) after it’s cooked. I learned a new tip about cooking perfect bacon that I tried out and it worked great! Place the bacon in the pan and add enough water to coat the pan. Cook on medium/high heat until the water is gone, then reduce heat to medium. Cooking the bacon this way renders the fat and reduces splattering and produces perfectly crispy bacon.
I’m really diggin’ Gourmet Garden’s herb pastes packaged in plastic tubes. The flavors are fresh, it’s inexpensive, and lasts forever. I used this instead of fresh dill and was really happy with the results. I highly recommend trying their assortment of herbs and ginger pastes.
- 4 slices bacon, cooked, chopped
- ¼ cup mayonaise
- ½ tsp.dill (I used Gourmet Garden found in the produce section)
- 1 lb. crab meat (king, snow, dungeness), shelled, thawed
- 4 oz. brie cheese, brine removed, diced
- 1 plum/roma tomato, seeded, diced
- 1-2 cups arugula
- 4 (8 inch) whole wheat flour tortillas
- Cook bacon on medium heat in a large skillet.
- Meanwhile mix together the dill and mayo in a bow and set aside
- Place crab and brie together in a non stick pan and heat until brie melts. Use a spatula to combine and flip frequently. Be careful as the crab will stick.
- Wrap the tortillas in 2 damp paper towels and microwave 20 seconds.
- Lay out each tortilla and spoon ¼ of the crab and brie mixture down the center of the tortilla, stopping after ¾ of the way down (leaving room to fold the tortilla up).
- Spread a ¼ of the mayo on the crab.
- Top with ¼ of the chopped bacon, tomatoes, and arugula.
- Fold up the end and fold over each side. Secure with a toothpick.