Best 4 Best Ever Crab Sandwiches Recipes

In our coastal haven, the bounty of the sea mingles with the artistry of culinary creation, giving rise to an orchestra of flavors that dance upon the palate. One such composition is the crab sandwich, a symphony of textures and tastes that pays homage to the delicate sweetness of crabmeat, the tangy crunch of celery, and the buttery richness of mayonnaise.

This article presents a medley of crab sandwich recipes, each a unique interpretation of this classic dish. Embark on a culinary voyage as we explore variations that range from the traditional to the innovative, the simple to the extravagant. Discover the secrets of creating the perfect crab salad, the art of selecting the freshest crabmeat, and the techniques for achieving the ideal bread-to-filling ratio.

Whether you seek a classic crab salad sandwich brimming with nostalgia, a gourmet rendition adorned with avocado and bacon, or a spicy twist featuring jalapeños and chipotle mayonnaise, this article has something to satisfy every palate. So, prepare your taste buds for a delightful journey as we delve into the world of crab sandwiches, transforming humble ingredients into culinary masterpieces.

Let's cook with our recipes!

CRISPY SOFT-SHELL CRAB SANDWICHES RECIPE

Crispy Soft-Shell Crab Sandwiches Recipe image

Our homemade rémoulade sauce takes this classic seafood sandwich to the next level. If you're new to cooking soft-shells, many seafood counters sell pre-cleaned crabs that are ready to cook. (Be sure to use them the same day you buy them.) Or follow the directions below and prep them at home with a pair of kitchen shears.

Provided by Southern Living Test Kitchen

Categories Crab

Time 1h

Yield Serves 6

Number Of Ingredients 16

Ingredients

1/2 cup mayonnaise
2 tablespoons chopped sweet-hot sandwich pickles (such as Wickles)
1 tablespoon chopped fresh flat-leaf parsley
1 teaspoon fresh lemon juice (from 1 lemon)
1/2 teaspoon smoked paprika
1/2 teaspoon hot sauce (such as Tabasco)
1 small shallot, finely chopped (about 2 Tbsp.)
1 1/2 teaspoons kosher salt, divided
1 teaspoon black pepper, divided
6 live soft-shell crabs
1/2 cup all-purpose flour
4 tablespoons unsalted butter
4 tablespoons olive oil
1 small head romaine lettuce (about 4 oz.), cut into 4-inch pieces
2 large tomatoes (about 1 lb.), cut into 1⁄4-inch-thick slices
6 large potato rolls, split

Steps:

Stir together first 7 ingredients, 1 teaspoon of the salt, and 1⁄2 teaspoon of the pepper in a bowl; set aside.
Using a sharp pair of kitchen shears, snip off mouth and eyes of crabs; squeeze out gooey matter where cut was made. Carefully raise top shell on far left of crab. Use shears to cut away feathery-looking gills; repeat procedure on right side of crab. Turn crab over, and remove tough flap from stomach.
Stir together flour and remaining 1⁄2 teaspoon each salt and pepper. Dredge crabs in flour mixture, shaking off excess. Melt 2 tablespoons butter with 2 tablespoons oil in a large skillet over medium-high until hot. Add 3 prepared crabs; cook until golden brown and aromatic, 4 to 5 minutes per side. Place crabs on paper towels to drain and cool. Repeat with remaining butter, oil, and prepared crabs.
Divide sauce, fried crabs, lettuce, and tomatoes evenly among potato rolls, and serve immediately.

CRAB SALAD SANDWICHES

Crab Salad Sandwiches image

You won't even need a fork for this no-fuss supper. Include some top-of-the line potato chips and mixed pickled vegetables on the menu, and have ice cream bars for dessert.

Categories Sandwich Dairy Leafy Green Shellfish Quick & Easy Lunch Seafood Crab Summer Bon Appétit Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free

Yield 2 Servings: Can be doubled

Number Of Ingredients 7

Ingredients

1/4 cup regular or low-fat mayonnaise
1 teaspoon seafood seasoning
1/4 cup finely chopped celery
2 tablespoons finely chopped onion
6 ounces crabmeat, picked over
2 large seeded sandwich rolls (such as kaiser), split horizontally
1 cup thinly sliced romaine lettuce

Steps:

Blend mayonnaise and seafood seasoning in medium bowl. Mix in celery and onion. Add crabmeat and stir gently to combine without breaking up crabmeat. Season to taste with pepper.
Place bottoms of rolls on plates. Mound half of crab salad, then lettuce on each. Set tops of rolls over and press sandwiches slightly to compact.

CRAB SANDWICH

Crab Sandwich image

This delicious crab sandwich recipe is great for any outdoor party, day or night.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes

Yield Makes 1 sandwich

Number Of Ingredients 7

Ingredients

1 tablespoon prepared mayonnaise
1/2 teaspoon freshly squeezed lemon juice
4 ounces crab meat
Coarse salt and freshly ground black pepper
2 slices brioche (each 1/2 inch thick), toasted
1 leaf Boston lettuce
4 slices ripe plum tomato

Steps:

In a small bowl, mix together mayonnaise and lemon juice until well combined. Gently fold in crab; season with salt and pepper.
Place one slice of brioche on work surface. Top with lettuce, crab salad, and tomato slices. Sandwich with remaining slice of bread. Serve immediately.

BEST EVER CRAB SANDWICHES

Best ever crab sandwiches image

A classic crab sandwich made a bit more substantial with a few of Barney's favourite flavours

Provided by Barney Desmazery

Categories Lunch, Main course

Time 20m

Yield Makes 4 deep-filled sandwiches

Number Of Ingredients 14

Ingredients

8 hand-cut slices best-quality brown or granary bread
unsalted butter , for spreading
1 lemon , cut into 4 wedges, to serve
brown crabmeat from 1 large brown crab, about 1.5 kg in its shell (reserve the white meat, see below)
1 tbsp mayonnaise
1 tsp tomato ketchup
juice 1/2 lemon
1 tsp Dijon mustard
big pinch cayenne pepper
few drops brandy (optional)
picked white meat from the same crab
small handful chopped mixed herbs such as parsley, dill, tarragon, chervil and chives
juice 1/2 lemon
2 tbsp olive oil

Steps:

Make the crab paste: mix the ingredients together in a bowl and season, then set aside. In a separate bowl, mix the white meat with the herbs, lemon juice, oil and seasoning.
Spread the bread lightly with butter, then spoon and spread the crab paste over 4 of the slices. Pile the white meat over, then top with the remaining bread. Cut the crusts off, if you like, and serve halved or in small triangles or squares with lemon wedges on the side.

Nutrition Facts : Calories 529 calories, Fat 28 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 30 grams protein, Sodium 2.65 milligram of sodium

Tips for Making the Best Crab Sandwiches

Use fresh crab meat. This will give your sandwiches the best flavor. If you can't find fresh crab meat, you can use frozen crab meat that has been thawed in the refrigerator overnight.
Flake the crab meat gently. This will help to prevent the crab meat from becoming tough.
Use a light hand with the mayonnaise. You don't want the mayonnaise to overpower the flavor of the crab meat.
Add some chopped celery and onion for crunch. This will help to add some texture and flavor to your sandwiches.
Use a good quality bread. A sturdy bread will hold up better to the crab salad.
Toast the bread before assembling the sandwiches. This will help to make the sandwiches even more delicious.
Serve the sandwiches immediately. Crab sandwiches are best enjoyed fresh.

Conclusion

Crab sandwiches are a delicious and easy-to-make seafood meal. By following these tips, you can make the best crab sandwiches that your friends and family will love. So next time you're looking for a quick and tasty lunch or dinner, give crab sandwiches a try. You won't be disappointed!