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01/28/2008
In Cornwall, England these "sarnies" (sandwiches) are made with brown crabs but claw or lump crabmeat will do.
Issue #93
10/10/2005
This recipe was given to us by the popular Parkway Bakery & Tavern in New Orleans.
Issue #81
03/06/2007
From celebrated chef Jacques Pepin, here is a French twist on a New England classic.
Issue #52
03/18/2002
We enjoyed these simple sandwiches at Watermen’s Inn in Crisfield, Maryland.
Issue #19
05/16/2011
This sandwich, designed to feed a crowd, is perfect for a lazy summer picnic.
Does Not Apply
09/02/2009
Pair these miniature sandwiches with an ice-cold beer. Continue...
Does Not Apply
Source: Smitten Kitchen
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