Best 14 Crab Sandwich Recipes

GRILLED CRAB AND CHEESE SANDWICH

Steps:

• In a small bowl, combine mayonnaise, lemon juice, cayenne pepper, grated cheese, and salt and pepper, to taste. Add crabmeat to mayonnaise mixture and stir to combine. Spread crabmeat mixture on bread. Cover with a second piece of bread. Melt butter in a medium skillet over medium heat. Add sandwich and brown for 2 minutes; flip and continue to brown for 2 to 3 more minutes. Repeat with second sandwich. Slice and serve.

CRAB SALAD SANDWICH

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Mix crab meat and mayonnaise together in a bowl; spread onto each English muffin half. Sprinkle each crab meat layer with sea salt and Cheddar cheese. Place English muffins on a baking sheet.
• Broil in the preheated oven until cheese is melted and bubbling, 3 to 5 minutes.

CRAB SALAD SANDWICH

Steps:

• Mix lemon juice, salt, creme fraiche, shallot, and chives. Season with pepper. Fold in crab. Cover, and refrigerate for 30 minutes. Divide lettuce, avocado, and crab among 4 bread slices. Sandwich with remaining slices.

SIMPLE CRAB SANDWICH

Steps:

• In a bowl mix together mayo, mustard, lemon juice, crab meat, salt and pepper.
• Place crab meat on toasted bread.
• Put some mozzarella on top of the crab meat and put together your sandwich.

OPEN FACED CRAB SALAD SANDWICH

Steps:

• Preheat the oven to 400 degrees F.
• To make the sauce: Mix 1/4 cup of mayonnaise with the ketchup, and chili sauce in a bowl or food processor. Season the sauce with lemon juice, salt and pepper, Worcestershire, crab boil and grated horseradish and reserve.
• To make the sandwiches: Slice the croissants in half then lightly toast them in the oven.
• Meanwhile, in a large bowl, mix the crab with 2 tablespoons of mayonnaise, the cream cheese, and capers. Season the mixture with Worcestershire, hot pepper sauce, crab boil, lemon juice and salt and pepper.
• Spoon or pipe the crab mixture onto the croissant halves. Arrange the sandwiches on 4 plates. Drizzle with sauce and serve.

SUPER CRAB SANDWICH

Steps:

• 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.

JUMBO LUMP CRAB CAKE SANDWICH

Steps:

• Combine mayonnaise, egg, Dijon mustard and hot chili sauce in a large bowl and using a whisk, mix well. Add green onions, dill, parsley, bread crumbs, diced red pepper, lemon zest and lemon juice and salt and pepper. Mix all ingredients well.
• Gently fold in crabmeat and mix gently trying not to break up the crabmeat. Carefully divide mixture into 6 patties and dust with flour. Place patties into saucepan with peanut oil. Saute on medium heat for 4 to 6 minutes and carefully turn and cook for 4 to 6 minutes on the other side.
• Top each crab cake with a piece of crispy pancetta and serve on a focaccia roll with Roasted Tomato Remoulade Sauce.
• Whisk all ingredients together and refrigerate or serve immediately.
• Preheat oven to 200 degrees F.
• Take fresh Roma tomatoes and cut in half lengthwise. Place tomatoes cut side up on sheet tray. Drizzle olive oil, and sprinkle with salt and pepper. Place in oven for 8 hours or overnight.

GRILLED CRAB AND CHEDDAR SANDWICH

Steps:

• In a medium sized bowl place the crab or surimi and pick through to remove any bones or cartilage.
• Stir in the cheese, green onions and just enough mayonnaise to hold it all together.
• Spoon the crab on 4 slices of bread and top with remaining bread.
• Heat a griddle to medium-low heat.
• Brush tops of bread liberally with melted butter and place butter side down on hot griddle.
• Cook slowly until golden and crisp on the bottom, about 2-3 minutes.
• Brush tops with melted butter and turn to cook the other side, again slowly until bread is browned, 2 minutes more.
• Cut in half and serve while still hot.

SOFT SHELL CRAB SANDWICH

Steps:

• Heat about 3 inches of oil in a saucepan to about 400 degrees F.
• In a medium bowl, mix eggs, milk and beer until creamy. Put flour in a separate bowl. Dip soft shell crabs into wet batter and then dip into flour. Drop battered crab into hot oil. Fry crab for 3 minutes on each side or until golden. Serve on buns, with tartar sauce, tomato and lettuce.
• Mix mayonnaise, horseradish, pickles, salt and pepper together in a small bowl. Add lemon juice. Refrigerate until ready to use.
• Yield: about 3 cups

CRAB & AVOCADO SANDWICH

Steps:

• Spread mayo and mustard on both sides of the onion roll.
• Top one slice of the roll with avocado slices and crab, then the cheese slice; if you're going to melt the cheese, now is the time.
• Top the other slice of roll with bean sprouts, put sandwich together and enjoy!

KING CRAB LOUIE SANDWICH

Steps:

• Whisk together mayonnaise, green bell pepper, lemon juice, ketchup, scallions, parsley and the horseradish for the dressing in a large bowl.
• Fold in crabmeat, red bell pepper, and celery. Season with salt and pepper (I would use lemon-pepper).
• To assemble: layer lettuce on bottom half of each roll, then top with avocado slices, crabmeat salad, 2 bacon strips and the top half of the sandwich roll.

CRAB CAKE SANDWICH

Steps:

• Remove shells and cartilage from crabmeat. Add egg whites and mix lightly with a fork. Add mayonnaise, Old Bay, Worcestershire, pepper, parsley, mustard, and breadcrumbs. Mix gently, leaving crab lumps as large as possible. Using hands, form 6 patties. Add oil to a nonstick skillet; fry patties until golden brown on each side, about 10 minutes total. Serve on roll with cocktail sauce or lowfat tartar sauce (2 parts light mayo to 1 part pickle relish).

CRAB SALAD SANDWICH (BROWN BAG RECIPE)

Steps:

• Mix first four ingredients together until well combined.
• Serve as sandwich on bread of your choice, (I prefer toasted bread, though you could use english muffin or bagel.).
• Add any additional toppings, such as tomatoes, olives etc at time of serving.

CRAB CAKE BANH MI SANDWICH

Steps:

• Place crab meat in a small bowl and season lightly with salt and pepper. Add cornstarch, scallions and 2 tablespoons mayonnaise and mix thoroughly with a fork. Form mixture into 4 balls of equal size. Roll balls in bread crumbs, and flatten into cakes about 1/2-inch thick. Pat more crumbs onto the surfaces of each cake, transfer cakes to a plate and refrigerate until ready to cook.
• In a small bowl, whisk together lime juice, ginger, fish sauce and brown sugar. Add carrots and cucumbers and toss to coast. Set aside for 5 minutes to pickle slightly.
• Set a small skillet over medium heat and add oil to a 1/4-inch depth. When oil is hot, carefully add crab cakes, using a spatula. Cook for 1 to 2 minutes on each side, until nicely browned and crisped. Remove and blot on paper towels.
• Split the sandwich rolls lengthwise and coat interior surfaces with remaining mayonnaise. Lay lettuce leaves on one side of each sandwich and top each with 2 hot crab cakes and the pickled vegetables. Sprinkle with jalapeño slices and cilantro, basil and mint sprigs. Serve sandwiches immediately.