Go Back

Crab Salad Sandwich

Crab salad sandwiches combine tender lump crabmeat with a creamy, lemony mayonnaise dressing, celery, chives, and Old Bay. Chilling the salad before serving lets the flavors come together, while soft rolls and crisp lettuce make an easy lunch.
Print Recipe Pin Recipe
Prep Time 15 minutes
Refrigeration 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Lunch
Cuisine: American
Calories: 430
Ingredients Method Notes

Ingredients
  

For the crab salad
  • 0.33 cup mayonnaise
  • 0.33 cup celery finely diced
  • 1 tbsp lemon juice fresh
  • 1 tsp Dijon mustard
  • 0.5 tsp Old Bay seasoning
  • 2 tbsp chives chopped fresh
  • 0.13 tsp kosher salt
  • 0.13 tsp black pepper
  • 1 lb crabmeat cooked lump, picked over for shell fragments
For the sandwiches
  • 4 sandwich rolls soft, split
  • 4 lettuce leaves

Method
 

Make the crab salad
  1. In a medium bowl, stir together the mayonnaise, celery, lemon juice, Dijon mustard, Old Bay, chives, salt, and pepper.
  2. Gently fold in the crabmeat, keeping the lumps as intact as possible.
  3. Cover the crab salad and refrigerate for 15 to 30 minutes.
Assemble the sandwiches
  1. Place a lettuce leaf in each split roll.
  2. Divide the crab salad evenly among the rolls.

Notes

Fold gently to keep the crabmeat lumps intact. Store covered in the refrigerator for up to 2 days; freezing is not recommended. For a gluten-free option, use gluten-free sandwich rolls.