Crab Salad and Sourdough Panini

Ingredients

• 1/4 cup mayonnaise
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped green onion
• 4 teaspoons lemon zest
• 1 teaspoon lemon juice
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon freshly ground black pepper
• 1/4 to 1/2 teaspoon Tabasco sauce
• 14 to 16 oz fresh lump crab meat
• 8 slices sourdough bread
• 4 Tbsp butter, room temperature

Method

1 Place parsley, green onion, mayonnaise, lemon zest, lemon juice, Worcestershire sauce, black pepper, and Tabasco sauce in a large bowl.  Stir to combine. Gently fold in the crabmeat, taking care not to break up the clumps of crabmeat.
2 Heat your panini grill. Spread some butter on two slices of bread to flavor the outside of the sandwich. Turn over one slice of bread and top it a quarter of the crab mixture. Close the sandwich with the other slice of bread, buttered side up.
3 Grill two panini at a time, with the lid closed, until the the bread is toasted, 4 to 5 minutes.