Best Cajun Crab Salad Sandwich Recipes
CRAB SALAD SANDWICHES
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
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.
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 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
CAJUN CRAB AND SHRIMP PASTA SALAD
This is a spin on the popular dish seafood salad. you can still call it that but there are only two meats so I kept it simple. This is for the seafood lovers who like it spicy.
Provided by Shema P.
Categories Cajun
Time 40m
Yield 20 serving(s)
Number Of Ingredients 15
Steps:
- 1. Melt stick of butter in a saute pan and add garlic to taste.
- 2. Saute the shrimp over medium heat until no longer pink and add the cajun seasoning to taste. Remove from heat. Then add the crab meat, Mix well and set aside.
- 3. Add cooked pasta to a large mixing bowl along with chopped onion and mayo and sour cream.
- Now add, Onion powder, Garlic powder, Accent, Mrs. Dash and Sweet Relish and mix well. ALL SPICES ARE TO TASTE. DO NOT ADD ANY SALT TO PASTA MIX AS THE MEAT WILL ADD SALT.
- Add the meat mixture to the pasta mixture and mix well. If you. Eed to add more MAYO do no now.
- Transfer to a serving bowl and top with Cayenne pepper. Chill 2-3 hours and serve cold.
Nutrition Facts : Calories 225, Fat 8.1, SaturatedFat 4.4, Cholesterol 113.4, Sodium 684.1, Carbohydrate 20.6, Fiber 0.9, Sugar 2.9, Protein 16.8
SHRIMP AND CRAB SEAFOOD SALAD
A great, refreshing lunch on a hot day. Serve on buns or atop shredded lettuce.
Provided by Darrel Tyler
Time 2h30m
Yield 8
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil. Add shrimp and 2 tablespoons lemon juice; cook until shrimp are bright pink on the outside and the meat is opaque, about 2 minutes.
- Transfer shrimp to a bowl of ice water to stop the cooking process. Drain and pat dry with paper towels.
- Combine celery, mayonnaise, 1/3 cup plus 1 tablespoon red onion, dill, remaining 4 teaspoons lemon juice, seafood seasoning, salt, and pepper in a large bowl.
- Dice shrimp and crab. Add to the mayonnaise mixture and gently stir to coat. Refrigerate for 2 hours before serving.
Nutrition Facts : Calories 304.1 calories, Carbohydrate 11.3 g, Cholesterol 108.1 mg, Fat 22.7 g, Fiber 0.9 g, Protein 14.1 g, SaturatedFat 3.5 g, Sodium 950.1 mg, Sugar 4.5 g
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