Crab Salad Sandwich
A delightful blend of creamy crab meat and fresh vegetables wrapped in your favorite bread, perfect for any meal.
Ingredients
For the Crab Filling
- 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
For Assembly
- 8 slices whole wheat or sourdough bread
- Optional toppings: Fresh herbs (like dill or parsley), lettuce, or tomato slices
Instructions
Prepare the Crab Filling
- Begin by placing your crab meat in a mixing bowl. If using canned crab, drain it well to remove any excess liquid.
Mix in the Creaminess
- Add the mayonnaise (or Greek yogurt) and Dijon mustard to the crab. Gently fold together to avoid breaking the crab meat too much.
Veggie Goodness
- Toss in the chopped celery, red bell pepper, and green onion, continuing to gently mix. These ingredients add a fabulous crunch and flavor.
Add Zing
- Squeeze in lemon juice and season with salt and pepper to taste. Give it one last gentle fold to combine all the flavors.
Construct Your Sandwich
- Lay out your slices of bread and generously spread the crab mixture on four of the slices. Top with optional toppings and finish with the remaining bread slices.
Slice and Serve
- Cut the sandwiches in half, plate them up, and serve immediately for the best taste experience.
Notes
For a more flavorful crab salad, allow it to chill in the refrigerator for 30 minutes before assembling. Avoid over-mixing the crab salad to maintain texture. Store leftovers in an airtight container for up to 2 days.