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The great crab sandwich recipe

The great crab sandwich recipe

  • Recipes
  • Ingredients
  • Seafood
  • Shellfish
  • Crab

A beautiful and light crab sandwich, perfect for all year round.

5 people made this

IngredientsMakes: 4 crab sandwiches

  • Crab paste
  • brown crabmeat from one large (1.5kg) crab
  • 1 lemon, cut into 4 wedges
  • 1 teaspoon mayonnaise
  • 1 teaspoon tomato ketchup
  • 1/2 lemon, juiced
  • 1 teaspoon dijon mustard
  • 1 big pinch cayenne pepper
  • a few drops of brandy
  • For white meat
  • white meat from the same crab
  • 1 small handful chopped mixed herbs (parsley, dill, tarragon, chervil, chives)
  • 1/2 lemon, juiced
  • 2 teaspoons olive oil
  • salt and pepper to taste
  • For the sandwich
  • unsalted butter
  • 8 slices bread

MethodPrep:10min ›Ready in:10min

  1. Make the crab paste by mixing the above ingredients in a bowl and season accordingly. Set aside for later.
  2. Mix the white meat with the herbs, lemon juice, oil, and seasoning.
  3. Spread the butter lightly over the bread. Spoon and spread crab paste over the four slices. Pile the white meat high and top with remaining bread. Serve in halves or quarters depending on event.

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Crab Melt Recipes

The iconic deli or classic diner spread-the melt, open-faced or smushed in between two slices of buttery griddled bread. You often see patty melts and tuna melts doting these dive menus but what about a crab melt? Missed opportunity if you ask me, so today we’re substituting the hamburger or boring canned tuna salad for delicious Maryland crab meat-in not one but TWO melty applications.

The first crab melt sandwich that we’re making will be a twist on the tuna melt. Jumbo Lump Crab Meat will be the star of this ooey-gooey masterpiece. The second crab melt recipe will be an open-faced culinary construction using our award-winning jumbo lump crab cakes.

Key Ingredients of a Classic Melt…

Besides our main attraction, crab meat and crab cakes, there are a couple of ingredient staples needed to build the most delicious crab melt sandwich recipe

Recipe Summary

  • 1 loaf unsliced French bread
  • 2 tablespoons mayonnaise, or as needed
  • 2 tablespoons mustard, or as needed
  • 16 ounces surimi (imitation crabmeat)
  • 4 slices Muenster cheese
  • 4 slices colby jack cheese
  • 1 large tomato, sliced
  • 1 avocado, pitted, peeled and sliced
  • 2 cups alfalfa sprouts
  • salt and ground black pepper to taste

Slice the loaf of French bread in half lengthwise. Scoop out the center portion of each half to make a hollow and discard. Spread mayonnaise on the bottom half of the loaf, and mustard on the top half. Fill the bottom hollow with surimi. Cover the surimi with slices of Muenster and colby jack cheese, then layer with the tomato slices, avocado slices, and sprouts. Season with salt and pepper to taste. Top with the remaining bread half. Slice across the loaf to make six sections.

This probably seems like a sandwich you were served at school growing up, but it’s so much more than that. To make this grilled peanut butter and banana sandwich, spread peanut butter on each slice of cinnamon swirl bread and cover the bread with banana slices. Then cook the whole thing in a skillet until the bread is golden brown.

Crab Salad Sandwich Recipe

Go big and flavorful or don’t bother is my motto when it comes to making sandwiches!

I don’t know about you, but I’ve never been a bologna and cheese sandwich eating gal.

In fact, I rarely even eat peanut butter and jam sandwiches.

Can you blame me for preferring meals like this Open Faced Cauliflower Cheddar Melts?

Basic Sandwich Requirements

When I eat a sandwich there are some basic requirements.

First, the filling must be substantial and second, the bread has to be flavorful and satisfying!

Most times the bread is what makes or breaks a great tasting sandwich! Agree.

Harvest Blends Ancient Grain bread is soft and tastes like it’s fresh-baked! It’s fabulous with this Crab Salad recipe, and definitely pushes this sandwich into the delicious and satisfying sandwich category!

Plus, it’s so simple to make for being so tasty!

I mentioned the three NEW variety of breads that Pepperidge Farms® has recently launched when I shared this Ricotta Pear Toast Seeded, Sprouted, and Ancient Grain.

They’re not your ordinary whole grain healthy breads. Each type has a unique flavor and special combination of tasty add-ins.

For this Crab Salad Sandwich recipe I used slices of the Ancient Grain bread, which has a touch of amaranth, quinoa, sorghum & teff grains.

All super nutritious ingredients!

Real Crab

The bread is subtly sweet and complements the crab nicely.

I was curious to see what the sugar grams were because although the sweetness was delicate it tasted familiar and I couldn’t quite put my finger on what gave it some oomph.

What a nice surprise to learn that what made my tastebuds do a little dance was delicious molasses and honey (yummy!).

AND there are only 3 grams of sugar per slice!

Ever since we returned from our trip to the East Coast from attending Alan’s college reunion in Maryland I’ve been on a seafood quest!

I can’t eat enough after enjoying this amazing crab feast that I shared on Instagram!

This Crab Salad Sandwich has once again fulfilled my mission for fabulous seafood!

Serve this sandwich this week! It makes a great dinner for those busy mid week evenings.

The 20 best sandwich recipes

A bold boast maybe, but we proudly stand by it. Presenting 20 of the world’s best sandwiches by some its best food writers and cooks. Maybe start here: Pierre Koffmann’s croque monsieur! The definitive recipe for France’s finest sandwich by one of her greatest chefs. Add James Cochran’s buttermilk chicken, Rick Stein’s grilled mackerel baguette, Giorgio Locatelli’s Milanese panini and Claridge’s posh tea selection. We humbly offer Uyen Luu’s crispy pork belly bahn mi, Georgina Hayden’s halloumi, Signe Johansen’s fish finger sandwich, and the sweet perfection that is Claire Ptak’s peanut butter and jelly. Trust us. Your working-from-home lunch will never be the same again.

Recipe Summary

  • 1/2 cup mayonnaise
  • 2 tablespoons chopped sweet-hot sandwich pickles (such as Wickles)
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1 teaspoon fresh lemon juice (from 1 lemon)
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon hot sauce (such as Tabasco)
  • 1 small shallot, finely chopped (about 2 Tbsp.)
  • 1 1/2 teaspoons kosher salt, divided
  • 1 teaspoon black pepper, divided
  • 6 live soft-shell crabs
  • 1/2 cup all-purpose flour
  • 4 tablespoons unsalted butter
  • 4 tablespoons olive oil
  • 1 small head romaine lettuce (about 4 oz.), cut into 4-inch pieces
  • 2 large tomatoes (about 1 lb.), cut into 1⁄4-inch-thick slices
  • 6 large potato rolls, split

Stir together first 7 ingredients, 1 teaspoon of the salt, and 1⁄2 teaspoon of the pepper in a bowl set aside.

Using a sharp pair of kitchen shears, snip off mouth and eyes of crabs squeeze out gooey matter where cut was made. Carefully raise top shell on far left of crab. Use shears to cut away feathery-looking gills repeat procedure on right side of crab. Turn crab over, and remove tough flap from stomach.

Stir together flour and remaining 1⁄2 teaspoon each salt and pepper. Dredge crabs in flour mixture, shaking off excess. Melt 2 tablespoons butter with 2 tablespoons oil in a large skillet over medium-high until hot. Add 3 prepared crabs cook until golden brown and aromatic, 4 to 5 minutes per side. Place crabs on paper towels to drain and cool. Repeat with remaining butter, oil, and prepared crabs.

Divide sauce, fried crabs, lettuce, and tomatoes evenly among potato rolls, and serve immediately.


  • Want a fancier top? Use a tiny cookie cutter to cut a shape out of the center.
  • Don't like them circular? Try triangles, fingers, square, cubes, flower shapes.
  • Don't want bread? Try puff pastry or phyllo cups for canapes.
  • Don't like them in one layer? Try open faced, double decker, rolled, or cubes wrapped with prosciutto.
  • Don't want a tea sandwich? Use a hoagie roll, kaiser bun, potato rolls, or Hawaiian rolls.

  • one pound Maryland lump crabmeat
  • half a red bell pepper, diced into small pieces
  • two cloves of minced garlic
  • lemon juice from half a lemon
  • quarter cup mayo
  • half a cup panko breadcrumbs
  • one egg
  • one teaspoon dry ground mustard
  • salt to taste
  • cayenne pepper to desired spice level
  • one teaspoon onion powder
  • one teaspoon Worcestershire sauce

Depending on whether you want to make crab cake sliders or crab cake sandwiches, you’ll need about 15 slider buns or 7 sandwich bread pairs, respectively.

To make the spicy mayo from scratch, you’ll also need the following ingredients:

  • 5 tablespoons lemon juice
  • salt to taste (about a quarter teaspoon should be good)
  • 5 tablespoons Sriracha or other hot sauce of choice
  • half cup of mayo
  • dash of freshly ground black pepper

The Best Crab Cake Sandwiches

Made with fresh lump crab meat, Old Bay seasoning and an array of other fresh ingredients, these crab cake sandwiches are a MUST make this summer. If you&rsquore a seafood lover, these crabby sandwiches are calling your name!

There is nothing more reminscent of summer to me than crab cakes. It reminds of me of going to the beach and/or a restaurant by the water. We&rsquore lucky that we live so close to Maryland and have the ability to have a lot of the Maryland crabs that they&rsquore so famous for.

Honestly, I feel like even people who don&rsquot like seafood love crab cakes! There&rsquos something so decadent and satisfying about each bite of a perfectly baked, crispy, tender crab cake.

Next time you&rsquore hosting a pool party, or any other fun summer celebration, make a big batch of these sandwiches. Every time I make them, they&rsquore always a huge hit! They&rsquore perfectly seasoned, not filled with filler, buttery, and fresh crab cakes with a crispy outside and incredible inside.

With these crab cakes are settled between two brioche buns, everyone at your party will be begging for the recipe!

Ingredients for crab cake sandwiches

  • Egg
  • Mayonnaise &ndash Make sure it&rsquos just plain mayo. No need for any low fat or flavored options.
  • Parsley &ndash Use fresh, not dried!
  • Dill &ndash Again, for best results, use fresh dill.
  • Dijon mustard &ndash This can NOT be substituted for plain yellow mustard. It&rsquos just not the same!
  • Worcestershire sauce
  • Garlic powder
  • Old Bay seasoning &ndash Really love this flavor? Toss an extra teaspoon in there &ndash I won&rsquot tell!
  • Lemon zest and juice &ndash You should only need one ripe lemon.
  • Crab meat &ndash Use fresh lump crab meat, not canned!
  • Saltine crackers &ndash You&rsquoll need the crumbs of roughly 18 crackers.
  • Butter &ndash For these crab cakes, you&rsquoll need salted butter.
  • Brioche buns

What should I serve with crab cake sandwiches?

For me, nothing goes better with a crab cake sandwich than good ol&rsquo fashioned fries and a big dollop of homemade tartar sauce. However, there are plenty of other fried foods that will accompany these sandwiches perfectly!

And of course, a nice cold beer always pairs well with a crab cake sandwich!

How long will the crab cakes stay fresh?

For best results, do NOT assemble the sandwiches until you&rsquore actually ready to serve them. If you spread the tartar sauce on the crab cake too early, it will make the crab cake soggy.

Additionally, they are best eaten day of and baked immediately after you have them chilling in the fridge.

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