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These crab salad sandwiches are as easy to make as they are delicious! Pack them for a lunch at the beach or for a summer day at home.
Crab Salad Sandwiches are a seaside delicacy! We visit the Oregon coast every year and making these are a must. They are easy to pack up for a beach picnic or even just a quick lunch at home. The last time I was in California we got crab salad sandwiches at a restaurant on the pier and honestly, I liked my recipe better. It’s a no-frills sandwich with simple ingredients. However, these Crab Salad Sandwiches are magic, you can watch them disappear off the plate!
Ingredients
- Crab meat- actual crab meat or imitation crab meat can be used, use whatever you have access to. Both real crab meat and imitation taste delicious in this recipe.
- Celery- cut into very small pieces, it adds a great crunch to the salad.
- Mayonnaise- have you ever tried Kewpie mayo? It tastes slightly eggier with a hint of sweet and savory flavor. You can find this in the Asian aisle of most grocery stores, or in specialty Asian grocery stores.
- Seasonings – Lemon juice, fresh dill, and salt and pepper.
- Croissant rolls, Hawaiian rolls, deli rolls, or hero rolls – choose whichever rolls you prefer. I used mini croissant rolls in these pictures. They are the perfect, pop-able, potluck size (great for showers or parties).
- Green leaf lettuce leaves – something like butter lettuce would be perfect.
How to Make a Crab Salad Sandwich
- Start by coarsely chopping crab meat into small pieces using a knife, a blender, or food processor.
- Next, finely dice the celery. Toss crab, celery, salt, and pepper together in a medium sized bowl.
- Finally, stir in mayonnaise and lemon until the crab is evenly coated.
- To plate, spoon crab salad onto rolls and add a leaf of lettuce. Serve immediately.
Tips/Suggestions
You can add extras such as Old Bay seasoning, red onion, Dijon mustard, green onion, shallots, paprika, or various herbs, but I’m here to tell you, this Crab Salad recipe is best left undisturbed. Sometimes simple is best! Of course, feel free to experiment, but know that our recommendation is to keep it to the basics.
Looking for ideas of what to serve on the side of your sandwich? Try a potato salad, pasta salad, or coleslaw. All great options.
More Delicious Sandwich Recipes
Chicken Salad Sandwich: a twist on the classic recipe, we add grapes and nuts to our chicken salad for delicious flavor and texture.
Egg Salad Sandwich: nothing beats that creamy flavorful taste of an egg salad sandwich. Follow our method for the perfect sandwich.
Deli Style Turkey Sandwich: it’s 5 minutes to yum with this easy, classic sandwich. Everyone loves turkey and cheese! Our recipe also has 5 turkey sandwich variations that you have to try!
Vietnamese Pork Banh Mi Sandwiches: layers of flavor contain smoked pork, lightly pickled veggies, and a sweet and spicy sriracha mayo encased in a soft and delicious baguette.
Ultimate BLT Sandwich: enjoy the traditional BLT taste with a fresh and crisp addition of cucumber and avocado.
Frequently Asked Questions
The best way to bring out the delicious and natural flavor of crab in your crab salad is to add plenty of salt, pepper, and lemon juice.
If you aren’t planning on eating the sandwiches right away, it is best to store the crab salad and the rolls separately otherwise the sandwiches might get soggy. Store the salad in an airtight container in the fridge until ready to serve.
Crab Salad Sandwich
Ingredients
- 1/2 pound imitation crab meat (real crab meat can also be used)
- 1/2 stalk celery
- salt and pepper to taste
- 3 tablespoons mayonnaise
- 1/4 teaspoon lemon juice
- fresh dill optional, to taste
- 2 croissant rolls (or 6 mini croissant rolls)
- 2 green leaf lettuce leaves (optional)
Instructions
- Coarsely chop crab meat into small pieces using a knife, a blender, or food processor.
- Finely dice celery. Toss crab, celery, salt, and pepper together in a medium sized bowl.
- Stir in mayonnaise and lemon until the crab is evenly coated.
- Spoon crab salad onto rolls and add a leaf of lettuce. Serve immediately.
