Serves One. This page is printer friendly.
1 Wolferman’s San Francisco Sourdough Signature English Muffin
1 tsp. yellow onion, peeled and minced
1 tsp. fresh parsley, chopped
2 Tbsp. mayonnaise
1 tsp. Dijon-style mustard
¼ lump crab meat, picked over twice
white pepper, freshly ground
pinch of paprika
½ cup spring greens, tossed with Italian dressing
Blend batter ingredients until smooth. Transfer to a shallow bowl.
Slice muffin in half; scoop center from each half, leaving outside intact. Combine onion, parsley, mayonnaise and mustard in a bowl; stir well. Stir in crab meat. Stuff muffin halves with crab mixture and join together; secure with toothpicks. Dip in Tempura style batter and deep fry at 325°F until golden brown; drain on paper towels. To serve, slice diagonally in half. Place on a bed of spring greens that have been tossed with Italian dressing.