Wakefield Salad in a Bun is a unique take on a seafood sandwich. It combines marinated asparagus spears with tender crab meat, all tucked into a hot dog bun. The fresh lettuce, creamy mayonnaise, and light seasonings make this a refreshing, savory dish perfect for a light lunch or casual dinner. This is essentially a seafood salad served in a bun, making it similar to popular lobster rolls or crab sandwiches but with the added twist of marinated asparagus.
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Wakefield Salad in a Bun Recipe
Food History
Crab rolls and seafood sandwiches have long been a staple of coastal regions, particularly in the Northeastern United States. These sandwiches typically feature fresh or lightly dressed seafood served in a toasted bun or roll. While lobster rolls are perhaps the most well-known variation, crab rolls have gained popularity due to the delicate, sweet flavor of crab meat.
Asparagus, a favorite vegetable for spring dishes, adds a unique twist to this sandwich. Marinating it in French or Italian dressing gives it a tangy flavor, which pairs well with the rich crab meat. The combination of seafood and vegetables is a hallmark of lighter, refreshing dishes often found in summer or warm-weather menus.
Timeline
- 19th Century: The tradition of seafood rolls begins along the East Coast, particularly with lobster rolls.
- Early 20th Century: Crab rolls and other seafood sandwiches gain popularity in coastal regions, offering a cheaper alternative to lobster.
- Mid-20th Century: Recipes like Wakefield Salad in a Bun appear in home-cooking magazines, offering convenient and budget-friendly meals using canned or frozen ingredients.
- Present Day: Crab sandwiches remain a popular choice in seafood restaurants and homes, with many variations incorporating different vegetables and dressings.
Recipe Discussion
This recipe is essentially a crab salad sandwich, elevated with the addition of marinated asparagus. The asparagus adds a tangy, slightly crunchy texture that contrasts beautifully with the soft, rich crab meat. Using frozen King Crab from the Wakefield brand makes this a convenient dish, though you could easily substitute fresh crab meat if you prefer.
The French or Italian dressing used to marinate the asparagus gives the dish a bright, zesty flavor, while the mayonnaise adds creaminess to the sandwich. The seasoning is kept simple with just a dash of seasoning salt and pepper, allowing the natural flavors of the crab and asparagus to shine.
The choice of serving this salad in a hot dog bun makes it similar to a classic seafood roll, but with the added twist of asparagus. This dish could be a fun addition to a picnic or casual outdoor meal, as it’s easy to make and even easier to serve.
Preparation Tips
- Marinate the Asparagus: Be sure to marinate the asparagus for at least an hour to let the flavors fully develop. If you’re short on time, a quick 30-minute marinade will still give good results, but longer is better for deeper flavor.
- Use Fresh Crab (if Available): While the recipe calls for frozen crab, fresh crab meat will give you the best flavor and texture. Simply steam the crab beforehand and substitute it for the frozen version.
- Toasting the Buns: Toasting the hot dog buns lightly will add a nice crunch and prevent the bread from becoming soggy when you add the mayonnaise and fillings.
- Customize the Dressing: If you’re not a fan of French or Italian dressing, you could swap them out for a homemade vinaigrette or even a lemon-garlic dressing for a more personalized touch.
- Asparagus Substitute: Fresh asparagus can be substituted for canned. Simply blanch it in boiling water for 2-3 minutes, then marinate as directed.
Recommended Kitchen Items
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- Salad Dressing Shaker: A good-quality salad dressing shaker allows you to blend your favorite dressings easily, ensuring the perfect consistency and flavor for marinating the asparagus.
- Seafood Shears: If you’re using fresh crab, seafood shears make it easier to crack open crab legs and remove the meat without damaging it.
- Basting Brush: A basting brush is useful for spreading mayonnaise evenly on the buns or brushing marinade over the asparagus.
Serving Suggestions
- With Hard-Boiled Eggs: Garnish each sandwich with slices of hard-boiled eggs for added protein and flavor.
- Pickles or Relish: Serve with a side of pickles or sweet relish to complement the tangy flavors in the sandwich.
- French Fries or Potato Chips: A side of crispy fries or potato chips adds a crunchy contrast to the soft crab salad.
- Lemon Wedges: Serve with lemon wedges for an extra burst of freshness that brightens the crab flavor.
A Unique Take on the Classic Crab Roll
Wakefield Salad in a Bun offers a refreshing and unique twist on traditional seafood sandwiches. The marinated asparagus brings an unexpected tangy flavor, while the King Crab adds a luxurious richness to the dish. With simple preparation and the convenience of frozen ingredients, this sandwich is easy to make for any casual meal or outdoor gathering. Whether served with a side of fries or garnished with deviled eggs, this dish brings the best of land and sea into a deliciously satisfying meal.
Vintage Recipe Box 350
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Wakefield Salad in a Bun
Wakefield Salad in a Bun (VRP 350)
Ingredients
- 1 (15-oz.) can extra-long asparagus spears, drained
- 1/4 cup French or Italian salad dressing
- 2 (6-oz.) or 1 (12-oz.) pkg. Wakefield frozen King Crab, thawed and drained
- 1 tablespoon lemon juice
- ½ teaspoon seasoning salt
- Dash pepper
- 6 hot dog buns, split Mayonnaise
- 6 lettuce leaves
Instructions
Place drained asparagus spears in shallow baking dish; pour French dressing over. Marinate to refrigerator at least 1 hour. Toss Wakefield King Crab lightly with lemon juice, seasoning salt and pepper. Press buns partially open. Spread cut sides with mayonnaise, line each with lettuce leaf. Place about 3 drained spears of marinated asparagus down center of each lettuce leaf. Arrange chunks of crab over asparagus. If desired, garnish servings with deviled or sliced hard cooked eggs and pickles. Makes 6 servings.