Best Crab Salad Sandwiches Recipes

CRAB SALAD SANDWICHES

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

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.

OPEN-FACED CRAB SALAD SANDWICHES

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.

FAKE CRAB SALAD SANDWICHES

Steps:

• Drop fake crab into a food processor (or one of those hand crank food processing bowls) and pulse just a few seconds- to break up the crab into small chunks (don't go overboard).
• Add Miracle Whip and pulse (or hand crank) another couple of seconds until crab is minced and all is blended.
• Stir in finely chopped celery and red onion (do this by hand or you will end up with mush).
• Season to taste with salt and pepper, if desired.
• Serve on a soft bun with lettuce.

DEVILED CRAB SALAD SANDWICHES

Steps:

• 1. In a medium-sized bowl combine the crab, mayonnaise, Old Bay seasoning, mustard, scallions, and celery. Mix gently until ingredients are evenly distributed and well coated with mayonnaise.
• 2. Place four slices of bread on a clean surface and spread a half tablespoon of butter on each slice. Spread each slice with one sixth of the crab salad and top with thin layers of onion, egg, and baby lettuce.
• 3. Butter both sides of four more slices of bread and top each half sandwich with one of these slices. Spread each sandwich with a third of the remaining deviled crab and the remaining onion, egg, and lettuce.
• 4. Close the sandwiches with the four remaining bread slices, spread on oneside with the rest of the butter. Press firmly, butter side down, to "seal" the sandwich.
• 5. Slice off crusts then slice each sandwich into four triangular finger sandwiches and place on a platter.
• 6. Cover sandwiches with damp paper towel and plastic wrap, and chill for at least 30 minutes. (Crab salad may be made up to one day ahead and the assembled sandwiches up to several hours ahead.)

BAKED CRAB SALAD SANDWICHES

Steps:

• Add the crabmeat, mayonnaise, green onions, and celery to a large mixing bowl; stir to combine.
• Add the cheese, and salt/pepper to taste; stir to combine.
• Spread the crab mixture over the bottom of the bread; replace top of bread.
• Wrap sandwich in a big piece of heavy foil.
• Bake at 400° for 20 minutes or until heated.
• Cut into slices and serve.

OPEN-FACED EGG SALAD TEA SANDWICHES WITH CRAB AND POPPY SEEDS ON PUMPERNICKEL

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.

CRAB SALAD SANDWICHES

Steps:

• Mix first seven ingredients.
• Lay one lettuce leaf each on four pieces of toast.
• Scoop filling on top of lettuce and place other piece of toast on top.
• Slice sandwich in the middle and serve.

OPEN-FACED CRAB SALAD SANDWICHES

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.

CRAB SALAD TEA SANDWICHES

Steps:

• In a big bowl, combine the first 6 ingredients; gently stir in the crab and eggs; taste and season with salt and pepper, if needed; refrigerate until well chilled.
• With a 3-inch cookie cutter, cut a circle from each slice of bread.
• Spread each with 1/2 teaspoon butter.
• Top with lettuce and 2 rounded tablespoons of crab salad; sprinkle with paprika.
• Garnish with onion strips.

OPEN-FACED CRAB SALAD SANDWICHES

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.

BUILD-YOUR-OWN CRAB SALAD SANDWICHES

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.

SIMPLE CRAB SALAD FOR SANDWICHES

Steps:

• Toss ingredients together.
• Serve on toasted rolls.

CRUSTY SHRIMP AND CRAB SALAD SANDWICHES

Steps:

• Combine first 10 ingredients. Chill. Spread butter on slices of sourdough bread. Toast sourdough slices under broiler or in toaster oven. Top 4 of the hot bread slices with chilled shrimp and crab salad. Sprinkle with a teaspoon of parsley or watercress. Top with remaining bread slices. Serve immediately while salad is cold and bread is hot.

FAKE CRAB SEAFOOD SALAD RECIPE FOR SANDWICHES

Steps:

• Chop imitation crab and small shrimp into bite-size pieces. Then add in the diced celery, bell pepper, and red onion into a bowl. Set aside.
• In a separate bowl, combined mayo, mustard, old bay spice, cayenne pepper, crushed red pepper, salt, and pepper. Mix wet ingredients until combined. Next, add all other ingredients mix until well coated. Refrigerate for 2 hours before serving.
• When ready to serve to apply the chipotle mayo to the outside of the split-top bun. Toast on both sides. Once the seafood mixture is cool fill the buns so they are heaping and enjoy.