A New England crab salad sandwich in a toasted hoagie bun. Serve with a pickle and kettle chips or sweet potato fries.

Combine thoroughly in a mixing bowl. Yields 60 oz (10 servings):

• 16 oz Crab meat, canned drained, flaked
• 6 oz Mayonnaise
• 3 oz Scallions green onions, sliced
• 3 oz Cucumber small diced
• 1 oz Lemon juice, fresh
• 1 tsp Old Bay® Seasoning
• 1 tbsp Minor’s® Crab Base NAMSG (Gluten Free)
• 1 tbsp Tarragon, fresh chopped
• 10 Baguette or hoagie rolls, sliced, toasted