Best Open Faced Crab Salad Sandwiches Recipes

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

Ingredients

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 EGG SALAD TEA SANDWICHES WITH CRAB AND POPPY SEEDS ON PUMPERNICKEL

Open-Faced Egg Salad Tea Sandwiches with Crab and Poppy Seeds on Pumpernickel image

Provided by Bobby Flay

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

1/2 cup mayonnaise, plus more if needed
1/4 cup finely chopped fresh dill, plus fronds for garnish
2 tablespoons Dijon mustard
2 teaspoons white wine vinegar
1 teaspoon Spanish smoked paprika
6 ounces jumbo lump crabmeat, picked over
1 teaspoon black poppy seeds
12 eggs, hard-boiled, peeled and finely chopped
Salt and freshly ground black pepper
1/4 cup julienned radish, soaked in ice water
Pumpernickel bread, cocktail-size slices, lightly toasted and buttered

Steps:

Whisk together the mayonnaise, dill, mustard, vinegar and paprika in a large bowl. Add the crab, poppy seeds and eggs to the mixture and toss gently to combine. Add more mayonnaise if the mixture seems dry. Season with salt and pepper.
Pat the julienned radish dry. Mound the egg salad on the bread and garnish with radish and dill fronds.

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

Ingredients

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.

OPEN-FACED CRAB SALAD SANDWICHES

Open-Faced Crab Salad Sandwiches image

Healthier version! Great for summer get together's and party's. Tastes great warm or cold so its a tasty lunch when you don't want to heat the house up by using the oven.

Provided by Rachel Burke

Categories Sandwiches

Time 25m

Number Of Ingredients 9

Ingredients

1/2 c mayonnaise, reduced fat
1/8 tsp salt
1/8 tsp pepper
2 pkg imitation crabmeat, chopped (or 16oz real crab)
1 c mozzarella cheese, low-fat
1/4 c green onion, chopped
1/4 c celery, chopped
1/4 c sweet red pepper, chopped
1 french bread loaf, halved lengthwise (italian bread is also pretty good)

Steps:

1. In a large bowl, mix all ingredients and spoon over bread halves.
2. Place on a baking sheet. Broil 5-7 inches from heat for 7-8 minutes or until lightly browned. Cut into 3" pieces.