MINI CRAB SANDWICH RECIPE
Look no further for a great crab sandwich recipe. Lump crab meat and more piled onto Hawaiian butter rolls makes this Mini Crab Sandwich Recipe a catch.
Provided by My Food and Family
Categories Special Occasion Recipes
Time 20m
Yield 6 servings, 2 mini sandwiches each
Number Of Ingredients 9
Steps:
- Heat oven to 325°F.
- Cut rolls horizontally in half; place, cut sides up, on baking sheet.
- Bake 8 min. Meanwhile, combine all remaining ingredients except lettuce.
- Fill rolls with lettuce and crabmeat mixture just before serving.
Nutrition Facts : Calories 330, Fat 13 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 75 mg, Sodium 520 mg, Carbohydrate 32 g, Fiber 0.7879 g, Sugar 8 g, Protein 19 g
BEST EVER CRAB SANDWICHES
A classic crab sandwich made a bit more substantial with a few of Barney's favourite flavours
Provided by Barney Desmazery
Categories Lunch, Main course
Time 20m
Yield Makes 4 deep-filled sandwiches
Number Of Ingredients 14
Steps:
- Make the crab paste: mix the ingredients together in a bowl and season, then set aside. In a separate bowl, mix the white meat with the herbs, lemon juice, oil and seasoning.
- Spread the bread lightly with butter, then spoon and spread the crab paste over 4 of the slices. Pile the white meat over, then top with the remaining bread. Cut the crusts off, if you like, and serve halved or in small triangles or squares with lemon wedges on the side.
Nutrition Facts : Calories 529 calories, Fat 28 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 30 grams protein, Sodium 2.65 milligram of sodium
CRAB MELT LOAF
Our brood loves seafood, and this recipe is a nice switch from more traditional sandwiches. I've served big slices of the bread for lunch, Sunday brunch and as a field meal for my husband, Mike.-Louise Fauth, Foremost, Alberta
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the crab, mayonnaise, onions and celery. Stir in the cheese, salt and pepper. Spread over bread bottom; replace top. , Wrap in a large piece of heavy-duty foil. Place on an ungreased baking sheet. Bake at 400° for 20 minutes or until heated through. Cut into slices.
Nutrition Facts : Calories 389 calories, Fat 19g fat (6g saturated fat), Cholesterol 34mg cholesterol, Sodium 879mg sodium, Carbohydrate 38g carbohydrate (1g sugars, Fiber 2g fiber), Protein 16g protein.
CRAB SALAD SANDWICHES
This versatile Crab Salad in a flaky croissant is creamy smooth, with a slight crab flavor, perfect for that light lunch!
Provided by Karlynn Johnston
Categories Main Course
Number Of Ingredients 8
Steps:
- Coarsely chop or break apart the imitation crab into small pieces.
- Finely chop the celery.
- Toss the celery, crab, salt, and pepper, in a medium-sized bowl.
- Stir the mayonnaise, lemon juice, old bay seasoning and dill together in a bowl or cup.
- Pour the mayonnaise mix over the crab and toss gently to coat.
- Fill your croissant with the mixed crab meat and garnish with green onion on top if desired.
Nutrition Facts : Calories 435 kcal, Carbohydrate 50 g, Protein 11 g, Fat 20 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 57 mg, Sodium 1188 mg, Fiber 3 g, Sugar 12 g, UnsaturatedFat 10 g, ServingSize 1 serving
SIMPLE CRAB SANDWICH
Provided by Kristen
Number Of Ingredients 7
Steps:
- In a bowl mix together mayo, mustard, lemon juice, crab meat, salt and pepper.
- Place crab meat on toasted bread.
- Put some mozzarella on top of the crab meat and put together your sandwich.
CRAB MINI-SANDWICHES IN RYE LOAF
Steps:
- Cut a 2-inch horizontal slice from the top of the bread loaf; reserve to use later for the lid. To cut out a cylinder of bread: Make a vertical cut in the shape of a large circle in the center of the loaf, cut to but not through the bottom. Insert the knife at an angle 3/4-inch from the base of the loaf; cut through the bottom of the cylinder. Remove the cylinder of bread; thinly slice crosswise. In a small bowl combine cream cheese, crab meat, onion, and capers. Spread the crab mixture on half of the bread slices; top with remaining bread slices. Cut each sandwich into appetizer-size wedges. Hollow out remainder of bread loaf to leave a 1/2-inch thick shell. Line shell with lettuce leaves. Place sandwiches in loaf; replace top of bread loaf. Refrigerate till serving time.
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