Easy Crab Sandwich
This is an easy crab sandwich made using lump crab meat. The crab salad for the sandwich filling is similar to that I use for my lump crab roll. I used kewpie half-calorie mayonnaise and it tasted just as good as the usual mayo. Check out the ingredients and step-by-step photos in this post.
See Also:
See Also:
STEP-BY-STEP PHOTOS
LUMP CRAB
This is the brand of pasteurised cooked lump crab (Sea Munch) used for this recipe. This is my to-go crabmeat which I also used in my previous lump crab avocado salad & lump crab roll recipes. Lump crab is more premium as it comes in luxurious chunks. You can use any favourite brand and cut of crabmeat for this recipe.
STEP-BY-STEP PHOTOS
MAKE CRAB SALAD SANDWICH FILLING
Main ingredients: crabmeat (lump crab preferred), diced red onion (or shallot), chopped spring onions (or chives), lemon and mayonnaise.
Add lump crab, spring onions or chives, red onions, lemon juice & zest, mayonnaise & black pepper.
Stir through to mix well, taking care to keep the crabmeat intact. Season to taste.
ASSEMBLE THE SANDWICH
Spread butter on one side of each sliced bread. Add in order lettuce, prepared crab salad, diced tomato and lettuce.
Wrap each sandwich tightly in cling wrap (or food wax or baking paper secured with tape) before cutting in half.
Easy Crab Sandwich Recipe
This is the lump crabmeat I am using for this recipe. It is already cooked and packed in the pasteurised form. You can use any favourite brand and cut of crabmeat – it should also be of the best quality (fresh, clean, not fishy) so that it can carry this dish well. Instead of lump crab, you can also use other cuts such as claw meat or flaky crabmeat.
Check out the ingredients and step-by-step photos on the previous page.
Ingredients:
- 4 sliced bread spread butter on one side of each slice
- 2 tbsp chopped tomato
- 4 whole romaine leaves
(A) Crab Salad Sandwich Filling
- 100g quality cooked lump crab meat see cooking note below
- 2 tbsp chopped red onion or shallots
- 2 tbsp chopped spring onions (green portion) or chives
- 2 tbsp Japanese mayonnaise use kewpie half-calorie for lower carb
- 1 tsp olive oil
- zest from 1/4 lemon
- 1/2 tsp lemon juice to taste
- small pinch salt to taste
- freshly cracked black pepper to taste
You also need:
- food-grade cling wrap, wax paper or parchment paper
Directions:
- Make crab sandwich filling. Add all the ingredients (A) in a bowl and mix well, taking care to keep the lump crab pieces intact. Season to taste.
- Assemble each sandwich in this order: 1 slice of butter-spread bread, 1 lettuce leaf, half of the prepared crab salad filling, 1 tbsp chopped tomato & another lettuce leaf.
- Wrap each sandwich tightly with cling wrap (or wax/baking paper secured with tape) before cutting in half. You can serve leftover crab salad, if any, on a romaine lettuce leaf or a halved avocado.