So I ordered a ‘Veggie Delite’ sandwich with just lettuce and they just charged me $2, how nice!) And know what? It was still delish. Thankfully, I didn’t have to choose either of those options because they put all the fresh warm ones into the bin as I was anxiously debating.Īnd THEN, after all that hullaballoo about the Dutch Crunch rolls, I FORGOT one when I packed my lunch for work this past weekend and was so desperate for a worthy roll on which to put my crab salad, that I went to the nearest Subway and begged them to sell me the Italian Herbs and Cheese bread, just the bread. Hallelujah! I had been distraught because the bin where the dutch rolls usually were was empty and I was faced with the choice of either buying a huge bag of like 3 million Dutch crunch rolls for $4 (literally we would probably eat 4 rolls and have to throw the rest away to waste) ~OR~ heaven forbid, just buy regular rolls of the UN-Dutch Crunch variety and be let down. These are usually sold at most grocery stores with a bakery- I was lucky enough to be shopping at Winco the other day right when they pulled a fresh batch out of the ovens. The one other thing you should know about this crab salad, is that it is best showcased on a Dutch Crunch roll. You will regret it.**) Ye have been warned!
And I use only 2 Tbsp of the light stuff, so this is a great midday filler! (**warning: do NOT use greek yogurt as a sub for the mayo.
It’s just so stringy and sad by itself… it’s easy to avoid.įor once, the more celery in this salad, the better! It’s the perfect crunchy texture, and the flavor pairs perfectly with the crab- makes it taste light and fresh! Actually, this salad is very light- crab weighs in at merely 90 calories per half cup, and the rest of the ingredients are veggies, besides the mayo. Am I the only one that buys celery every time I’m at the grocery store with the good intention of making myself snack on it more, then never touch it until the ends are soggy and smell funky? Please tell me I’m not alone in this. I’m just excited because I finally have something I can do with CELERY. But I’m gonna stick to what I know, and for the sake of ease, buy the packaged stuff. How’s that for gourmet? I’m sure you could make it with real crab, in fact, it’d probably improve an already amazing thing. As it is so eloquently labeled, this recipe is made with only the finest ‘imitation crab meat’. It’s just so dang good.Īs you can probably tell from the above picture, I must admit this is not real crab meat. Janet Bossetto of Hayward credits this recipe to Sunset Magazine.You should know that I have had this for 4 out of 6 meals this past weekend. Recipes cannot be returned and have not been tested in Chronicle kitchens. Or, send e-mail to Include your name, address, daytime telephone number and the source for your recipe. Send requests and contributions to " The Exchange," Food Department, The San Francisco Chronicle, San Francisco, Calif. The sauce had a tomato base and - no surprise here - was finished with canned pineapple.
Is baked on top of the spice layers." Sawyer wonders if anyone knows the proper procedure.īarbara Budd of Woodacre is looking for an old recipe for sweet-sour spareribs developed by Del Monte. It appears that a brown sugar meringue, with chopped nuts, When she died, I found a recipe for it among her cookbooks, but it had only the ingredients, not the baking instructions. Susan Sawyer writes that "my mother always talked glowingly of 'Araby spice cake,' although I frankly never remember her making it. Lots of garlic, but who knows what else." As often as I have tried, I was unable to repeat the recipe. "They eventually sold sunshine salad dressing in local markets, such as Piedmont Grocery," she recalls, "and when I heard they were going out of business, I bought several bottles. Their pizza was fine, she writes, but it's the dressing for the signature sunshine salad that she really misses. Katherine Field says when she grew up in the East Bay, her favorite restaurant was Sunshine Pizza on Piedmont Avenue.
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