Best Cajun Crab Salad Sandwich Recipes
CAJUN CRAB SPREAD (USING IMITATION CRAB)
This is one of my favorite snacks. It can be served with crackers, or I like to eat it with the big corn chips (Scoops) or serve it in jumbo pasta shells. It's easily doubled if you want to use a whole brick of cream cheese and a pound of imitation crabmeat. This is fairly chunky; if you want it to be more spreadable, increase the amount of cream cheese/mayonnaise. Cook time is chill time.
Provided by mailbelle
Categories Crab
Time 3h10m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a small mixing bowl, beat cream cheese, mayonnaise, paprika, black pepper, garlic powder and ground red pepper with an electric mixer on medium speed till well combined.
- Stir in the imitation crab, chopped tomato and green onions.
- Cover and chill for 3-24 hours.
CAJUN CRAB BURGERS
Here's my take on the traditional crab cake. I like to top my sandwiches with Cajun remoulade and pile spicy baked sweet potato fries on the side. -Athena Russell, Florence, South Carolina
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first six ingredients; stir in 3/4 cup bread crumbs. Fold in crab. Shape into four 1/2-in. thick patties. Place remaining bread crumbs in a shallow bowl. Coat patties with crumbs., In a large skillet, heat oil over medium heat. Add burgers; cook 4-5 minutes on each side or until golden brown. Drain on paper towels. Serve burgers on rolls with lettuce, tomato and, if desired, tartar sauce.
Nutrition Facts :
OPEN-FACED CRAB SALAD SANDWICHES
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
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
CRAB CAKE PO' BOYS
Steps:
- Split rolls in half lengthwise leaving a hinge along 1 side. Hollow out center of the top and the bottom of each roll. Place bread crumbs and herb mixture in a blender and whir to make fine crumbs. Pour into a bowl. You should have about 1 cup of crumbs. Set aside.
- Preheat oven to 375 degrees F.
- In a medium bowl, add the crabmeat and 1 cup Remoulade Sauce. Stir gently to combine. Add the bread crumb mixture and lightly toss until just combined. Over mixing will cause the crab cakes to become gummy. Form 12 crab cakes approximately 2 1/2 inches diameter. Pour corn muffin mix onto a plate or shallow dish (a pie plate works well). Carefully coat crab cakes in the corn muffin mix and set aside.
- In a large skillet over medium heat, add enough oil to cover the bottom of the pan. When the oil is hot, fry the crab cakes in batches until golden brown, about 2 minutes per side. Transfer to a sheet pan. Bake crab cakes in the preheated oven for 8 to10 minutes.
- Serve crab cakes on hollowed out French roll with lettuce, tomato, and additional Remoulade Sauce.
- In a small bowl, mash the capers with a fork. Add tartar sauce, Cajun seasoning, horseradish, and hot pepper sauce and combine completely. If you have the time, let chill in the refrigerator, covered, for at least 1 hour to let flavors meld.
- Yields: 2 cups
- Prep Time: 5 minutes
- Inactive Prep Time: about 1 hour
- Ease of preparation: easy
CAJUN CRAB SALAD SANDWICH
This is a sandwich that I make at least once every couple of months. It's so quick and easy, and so delicious! Cool, sweet crabmeat, crunchy celery and a hint of cajun spice in a creamy mayo, piled onto a bed of lettuce on your favorite bun or roll is just a seafood-lovers delight!
Provided by Teresa G. @sokygal
Categories Sandwiches
Number Of Ingredients 8
Steps:
- If using fresh crabmeat, drain and pick over crab for bits of shell; if using imitation crabmeat, use kitchen shears to cut into small bite-sized pieces in a medium bowl.
- Add 1/8 cup chopped celery.
- In a small bowl, combine mayonnaise, Miracle Whip, Louisiana Cajun Seasoning and/or Tony Chachere's Creole Seasoning and a pinch of salt. (You may use more cajun/creole seasoning, if desired; just be aware of the saltiness and the heat of the seasoning.)
- Add to crabmeat; stir gently to combine.
- At this point you may smear your chosen bread with softened butter, or olive oil, and lightly toast in a toaster oven, place buttered side down in a medium-hot skillet to toast, or just leave it untoasted, your preferrence.
- Place lettuce on bun, then spoon on the crab mixture and add the top. Serve. Cover and refrigerate leftovers.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
