Best Build Your Own Crab Salad Sandwiches Recipes

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EASY CRAB SALAD SANDWICH



Easy Crab Salad Sandwich image

A light lunch that's full of flavor. Add to your favorite cup of soup and enjoy some sun on the deck!

Provided by Lizotte

Categories     Main Course

Time 15m

Number Of Ingredients 5

1 lb Crab Meat
1 cup Mayonnaise
1/2 cup Celery
1/2 tsp Celery Seed
Salt & Pepper (to taste)

Steps:

  • Shred the crab meat into slivers. If you like a chunkier salad, then use larger pieces.
  • Dice celery.
  • Mix all ingredients.
  • Chill for one hour if you can.

Nutrition Facts : Calories 226 kcal, ServingSize 1 serving

BUILD-YOUR-OWN CRAB SALAD SANDWICHES



Build-Your-Own Crab Salad Sandwiches image

Mix lump crabmeat with a silky homemade mayonnaise for the perfect summer salad, and then set it out with makings for sandwiches.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 20m

Yield Makes 3 cups salad

Number Of Ingredients 10

3 cups jumbo lump crabmeat (about 1 pound)
1/4 cup Martha's Lemony Mayonnaise or best-quality store-bought mayonnaise
1 teaspoon finely chopped fresh chervil, plus sprigs for garnish
Fresh lemon juice
Coarse salt and freshly ground pepper
Sliced tomatoes
Mixed lettuces
Extra-virgin olive oil, for drizzling
Basil sprigs
Lightly toasted country bread

Steps:

  • Stir together crab, mayonnaise, and chopped chervil. Season with lemon juice, salt, and pepper. Top with chervil sprigs.
  • Arrange tomatoes and lettuces on a platter. Season with salt and pepper, and drizzle with oil. Sprinkle with basil. Serve with crab salad and bread for assembling sandwiches.

CRAB SALAD SANDWICHES



Crab Salad Sandwiches image

You won't even need a fork for this no-fuss supper. Include some top-of-the line potato chips and mixed pickled vegetables on the menu, and have ice cream bars for dessert.

Categories     Sandwich     Dairy     Leafy Green     Shellfish     Quick & Easy     Lunch     Seafood     Crab     Summer     Bon Appétit     Sugar Conscious     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free

Yield 2 Servings: Can be doubled

Number Of Ingredients 7

1/4 cup regular or low-fat mayonnaise
1 teaspoon seafood seasoning
1/4 cup finely chopped celery
2 tablespoons finely chopped onion
6 ounces crabmeat, picked over
2 large seeded sandwich rolls (such as kaiser), split horizontally
1 cup thinly sliced romaine lettuce

Steps:

  • Blend mayonnaise and seafood seasoning in medium bowl. Mix in celery and onion. Add crabmeat and stir gently to combine without breaking up crabmeat. Season to taste with pepper.
  • Place bottoms of rolls on plates. Mound half of crab salad, then lettuce on each. Set tops of rolls over and press sandwiches slightly to compact.

CRAB SALAD TEA SANDWICHES



Crab Salad Tea Sandwiches image

I make these sandwiches for showers, weddings, and special family events. I got the recipe from a friend many years ago while attending the wedding of their daughter. They are so delicious, you can't stop at just one. -Edie DeSpain, Logan, Utah

Provided by Taste of Home

Categories     Appetizers     Lunch

Time 1h

Yield 4 dozen.

Number Of Ingredients 13

4 celery ribs, finely chopped
2 cups reduced-fat mayonnaise
4 green onions, chopped
1/4 cup lime juice
1/4 cup chili sauce
1/2 teaspoon seasoned salt
8 cups cooked fresh or canned crabmeat
6 hard-boiled large eggs, chopped
48 slices whole wheat bread
1/2 cup butter, softened
48 lettuce leaves
1/2 teaspoon paprika
Green onions, cut into thin strips, optional

Steps:

  • In a large bowl, combine the first six ingredients; gently stir in crab and eggs. Refrigerate., With a 3-in. round cookie cutter, cut a circle from each slice of bread. Spread each with 1/2 teaspoon butter. Top with lettuce and 2 rounded tablespoonfuls of crab salad; sprinkle with paprika. Garnish with onion strips if desired.

Nutrition Facts : Calories 119 calories, Fat 7g fat (2g saturated fat), Cholesterol 55mg cholesterol, Sodium 265mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 1g fiber), Protein 7g protein.

OPEN-FACED CRAB SALAD SANDWICHES



Open-Faced Crab Salad Sandwiches image

Everyone loved the crab salad my mother-in-law contributed to a family gathering, so I reduced the fat in her recipe for this version. Serve it hot or cold or as a spread for crackers. -Lanie Kappe of Santa Ana, California

Provided by Taste of Home

Categories     Appetizers     Lunch

Time 25m

Yield 8 servings.

Number Of Ingredients 9

1/2 cup reduced-fat mayonnaise
1/8 teaspoon salt
1/8 teaspoon pepper
2 packages (8 ounces each) imitation crabmeat, chopped
1 cup shredded part-skim mozzarella cheese
1/4 cup chopped sweet red pepper
1/4 cup chopped green onions
1/4 cup chopped celery
1 loaf (8 ounces) unsliced French bread, halved lengthwise

Steps:

  • In a large bowl, combine the mayonnaise, salt and pepper. Stir in the crab, cheese, red pepper, onions and celery. Spoon over bread halves. , Place on a baking sheet. Broil 5 in. from the heat for 7-8 minutes or until lightly browned. Cut into 3-in. pieces.

Nutrition Facts : Calories 236 calories, Fat 9g fat (3g saturated fat), Cholesterol 44mg cholesterol, Sodium 420mg sodium, Carbohydrate 24g carbohydrate (1g sugars, Fiber 1g fiber), Protein 13g protein. Diabetic Exchanges

OPEN-FACED CRAB SALAD SANDWICHES



Open-Faced Crab Salad Sandwiches image

I adapted this from a recipe I found in a Taste of Home Contest Winning Annual Recipes book. My guys deemed it a 'keeper'

Provided by Judy Garcia

Categories     Sandwiches

Time 35m

Number Of Ingredients 10

1/2 c mayonnaise (may substitute low-fat)
1/8 tsp garlic salt
1/8 tsp ground black pepper
16 oz imitation crab meat (may use real crab)
1 c (4 oz) shredded mozzarella cheese
2 Tbsp sweet red bell pepper, finely chopped
2 Tbsp green onion, finely chopped
1/4 c celery, finely chopped
1 loaf unsliced french bread, halved lengthwise*
1/2 to 1 c grated cheddar cheese, if desired

Steps:

  • 1. In a large bowl, combine the mayonnaise, garlic salt and pepper. Stir in the crab, cheese, red pepper onions and celery. Spread over bread halves* Sprinkle with cheddar cheese, if desired.
  • 2. Place bread halves on baking sheet. Broil 5 inches from heat for 7-8 minutes or until lightly browned. Cut into 3-inch pieces.
  • 3. MY NOTE: I used 6-inch submarine rolls instead of the loaf of French bread.

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