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Crab Salad Sandwich

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A delightful combination of fresh crab salad nestled between slices of warm, toasted sourdough or hearty whole wheat bread, perfect for any occasion.

Ingredients

Scale
  • 1 pound crab meat (preferably lump crab for texture)
  • 1/2 cup mayonnaise (or Greek yogurt for a lighter version)
  • 1 tablespoon Dijon mustard (or to taste)
  • 1/4 cup finely chopped celery
  • 1/4 cup finely chopped red bell pepper
  • 2 tablespoons finely chopped green onion
  • 1 tablespoon lemon juice
  • Salt and pepper to taste
  • 8 slices whole wheat or sourdough bread
  • Optional toppings: Fresh herbs (like dill or parsley), lettuce, or tomato slices

Instructions

  1. Prepare the Crab Filling: In a large mixing bowl, gently combine the lump crab meat, making sure to separate any clumps.
  2. Mix in the Creaminess: Add your chosen mayonnaise or Greek yogurt to the crab.
  3. Add Veggie Goodness: Fold in the finely chopped celery, red bell pepper, and green onion.
  4. Add Zing: Squeeze in the lemon juice and sprinkle in the salt and pepper.
  5. Construct Your Sandwich: Spread the crab salad mixture on four slices of bread.
  6. Slice and Serve: Top with your favorite extras and finish with remaining slices of bread. Slice in half and enjoy!

Notes

The crab salad mixture can be stored in an airtight container in the refrigerator for up to 2 days.

Nutrition

Find it online: https://recypez.com/crab-salad-sandwich/

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