Best 20 Crab Sandwiches Recipes

CRAB SALAD SANDWICHES

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 MELT SANDWICHES

Steps:

• Brush muffins with butter. Place on an ungreased baking sheet. Broil 3 in. from the heat for 3-5 minutes or until toasted., In a small bowl, combine the cream cheese, mayonnaise, egg yolks, onion and seasonings. Fold in crab. Spread 3 tablespoons crab mixture over each muffin half. , Broil for 2-3 minutes or until tops are golden brown. Freeze option: Cover and freeze uncooked crab-topped muffins in a single layer for up to 2 months. Place frozen muffins on an ungreased baking sheet. Bake at 350° for 10 minutes, then broil for 5 minutes or until tops are golden brown.

OPEN-FACED CRAB SALAD SANDWICHES

Steps:

• In a large bowl, combine the mayonnaise, salt and pepper. Stir in the crab, cheese, red pepper, onions and celery. Spoon over bread halves. , Place on a baking sheet. Broil 5 in. from the heat for 7-8 minutes or until lightly browned. Cut into 3-in. pieces.

CRAB SALAD TEA SANDWICHES

Steps:

• In a large bowl, combine the first six ingredients; gently stir in crab and eggs. Refrigerate., With a 3-in. round cookie cutter, cut a circle from each slice of bread. Spread each with 1/2 teaspoon butter. Top with lettuce and 2 rounded tablespoonfuls of crab salad; sprinkle with paprika. Garnish with onion strips if desired.

FAKE CRAB SALAD SANDWICHES

Steps:

• Drop fake crab into a food processor (or one of those hand crank food processing bowls) and pulse just a few seconds- to break up the crab into small chunks (don't go overboard).
• Add Miracle Whip and pulse (or hand crank) another couple of seconds until crab is minced and all is blended.
• Stir in finely chopped celery and red onion (do this by hand or you will end up with mush).
• Season to taste with salt and pepper, if desired.
• Serve on a soft bun with lettuce.

DEVILED CRAB SALAD SANDWICHES

Steps:

• 1. In a medium-sized bowl combine the crab, mayonnaise, Old Bay seasoning, mustard, scallions, and celery. Mix gently until ingredients are evenly distributed and well coated with mayonnaise.
• 2. Place four slices of bread on a clean surface and spread a half tablespoon of butter on each slice. Spread each slice with one sixth of the crab salad and top with thin layers of onion, egg, and baby lettuce.
• 3. Butter both sides of four more slices of bread and top each half sandwich with one of these slices. Spread each sandwich with a third of the remaining deviled crab and the remaining onion, egg, and lettuce.
• 4. Close the sandwiches with the four remaining bread slices, spread on oneside with the rest of the butter. Press firmly, butter side down, to "seal" the sandwich.
• 5. Slice off crusts then slice each sandwich into four triangular finger sandwiches and place on a platter.
• 6. Cover sandwiches with damp paper towel and plastic wrap, and chill for at least 30 minutes. (Crab salad may be made up to one day ahead and the assembled sandwiches up to several hours ahead.)

CRAB CAKE SANDWICHES

Steps:

• In a large bowl, combine the crab, crushed crackers, onion and green pepper. In a small bowl, combine the mayonnaise, egg, salt, mustard, Worcestershire sauce, lemon juice and garlic powder. Stir into crab mixture until blended. Shape into six 3-in. patties; coat with flour. , In a large skillet, fry patties in oil for 5 minutes on each side or until browned. Serve on rolls with lettuce, tomato and onion if desired.

GRILLED CHEESE N CRAB SANDWICHES

Steps:

• in a small bowl, mix crab, mayonnaise (or tartar sauce), onion, cheese, ground mustard and pepper.
• Butter outside of sandwich of each slice of bread. Place 1/4 of the crab mixture on the unbuttered side of 4 slices of the bread and sandwich together with remaining 4 slices of bread (buttered sides out).
• Heat large saute skillet to medium heat and cook sandwiches on both sides, until cheese is melted and bread is golden brown.

BAKED CRAB SALAD SANDWICHES

Steps:

• Add the crabmeat, mayonnaise, green onions, and celery to a large mixing bowl; stir to combine.
• Add the cheese, and salt/pepper to taste; stir to combine.
• Spread the crab mixture over the bottom of the bread; replace top of bread.
• Wrap sandwich in a big piece of heavy foil.
• Bake at 400° for 20 minutes or until heated.
• Cut into slices and serve.

CRAB SALAD SANDWICHES

Steps:

• Mix first seven ingredients.
• Lay one lettuce leaf each on four pieces of toast.
• Scoop filling on top of lettuce and place other piece of toast on top.
• Slice sandwich in the middle and serve.

CRAB MELT SANDWICHES

Steps:

• Preheat broiler.
• If using king crab legs, split them lengthwise and cut crosswise into 4-inch lengths. Arrange legs, shell sides down, on a steamer rack set over a kettle of simmering water and steam, covered, 7 to 10 minutes, or until heated through. Remove rack from heat and let crab stand, covered, until just cool enough to handle. Working over a bowl, with a fork extract crab meat from shells, discarding cartilage and allowing juices to accumulate in bowl. Using your fingers, separate crab meat into large shreds. (If using lump crab meat, put in a bowl but do not shred.) Add 1 tablespoon lime juice and toss to combine.
• In a small bowl whisk together remaining tablespoon lime juice, mayonnaise, and mustard until smooth. Pour sauce over crab and toss to coat. Season crab mixture with salt and pepper and chill, covered, 30 minutes.
• Lightly toast brioche or challah and with a 3 1/4-inch round cutter cut out rounds. Lightly butter toast. Spoon one fourth crab mixture into a 1/2-cup measure. Holding a toast round on top of mixture in measure, invert crab onto round and set on an ungreased baking sheet. Repeat procedure with remaining crab mixture and rounds and sprinkle 1 tablespoon Parmesan over each sandwich. Broil sandwiches about 3 inches from heat until cheese is melted and golden, 1 to 2 minutes.
• Serve sandwiches with lime wedges and garnish with chives.

BEST CRAB-CAKES SANDWICHES

Steps:

• Combine first 11 ingredients.
• Spread 2 cups fresh breadcrumbs on wax paper.
• Divide crab mixture into 8 patties, coat with breadcrumbs and refrigerate for 2 hours.
• Heat oven to 400 degrees.
• Roast red pepper for 30 minutes until charred.
• Wrap in foil and cool.
• Remove skin and seeds and chop fine.
• Combine with mayonnaise, lemon juice and garlic.
• Spread on cut sides of hamburger buns.
• Heat ¼ inch oil in skillet.
• Cook crab cakes until golden, turning once about 8 minutes.
• Place crab cakes in rolls.
• Top each with 2 tbsp shredded lettuce, 1 slice tomato and sliced red onion.

CRAB CAKE SANDWICHES WITH SAUCE RèMOULADE

Steps:

• Remove all cartilege from crab meat. Set aside in refrigerator.
• In a mixing bowl, combine the egg, mayonnaise, grain mustard, all the spices and salt to taste.
• Stir in the prepared crabmeat, mixing thoroughly. Gently fold in the toasted bread cubes.
• Using a 3 inch ring mold or 3 inch cookie cutter, shape the mixture into 6 patties of the same thickness without pressing too hard.
• Preheat oven to BROIL.
• Meanwhile, prepare the rèmoulade by mixing together all the ingredients.
• Slice the baguette or ciabatta bread into two 4 inch long pieces. Brush each piece with a little bit of olive oil.
• Toast the bread *briefly* under the broiler and set aside.
• Place the crab cakes on a parchment lined baking sheet. Brush the cakes with the melted butter.
• Broil the crab cakes 4 minutes on each side or until golden brown.
• Spread some rèmoulade on the bread and add 1 slice of tomato. Drizzle with olive oil, 2 lettuce leaves, and 1 crab cake.
• Place each sandwich on a serving plate, second piece of bread placed off center and extra sauce on the side.

SAN FRANCISCO STYLE SHRIMP AND CRAB SANDWICHES

Steps:

• Combine the crabmeat, shrimp, onion, celery, mayonaise, sour cream and lemon juice. Refrigerate for an hour or so, then serve on split sourdough buns.

CRAB CAKE SANDWICHES WITH OYSTER-CRACKER BREADING

Steps:

• Make the crab cakes: Tear the bread into very small pieces or rub between your hands into small crumbs. Heat 1 tablespoon butter in a small nonstick skillet over medium heat. Add the breadcrumbs and a pinch each of salt and black pepper. Cook, stirring occasionally, until the breadcrumbs are toasted and crisp, about 3 minutes; transfer to a large bowl and let cool. Melt the remaining 2 tablespoons butter in the skillet; let cool slightly.
• Add the egg, mayonnaise, chives, parsley, lemon zest, paprika, cayenne and melted butter to the breadcrumb mixture; stir to combine. Add the crab and gently stir until just combined. Line a baking sheet with parchment paper. Form the crab mixture into eight 21/2- to 3-inch patties; transfer to the prepared baking sheet and refrigerate 1 hour.
• Meanwhile, grind the oyster crackers in a food processor to make fine crumbs; set aside.
• Make the sauce: Whisk the mayonnaise with the lemon zest and juice, cayenne, 1/4 teaspoon salt and a few grinds of black pepper in a small bowl until smooth. Stir in the chives. Refrigerate until ready to serve.
• Cook the crab cakes: Heat 1/2 inch vegetable oil in a large nonstick skillet over medium-high heat until shimmering. Press the crab cakes into the ground oyster crackers, turning to coat. Working in batches, add the crab cakes to the skillet and fry, turning, until golden, 4 to 5 minutes. (Adjust the heat if the crab cakes are browning too quickly.) Drain on a paper towel-lined plate. Serve the crab cakes on the buns with lettuce and sauce.

PACIFIC CRAB CAKES BLT SANDWICHES WITH HORSERADISH MAYONNAISE

Steps:

• To prepare the crab cakes, tear up the bread and pulse in a food processor to make fine, soft crumbs (you should have about 5 cups). Transfer the bread crumbs to a shallow pan and mix in 1/2 cup of the parsley.
• In a food processor, combine the egg yolk, lemon juice, Worcestershire sauce, Tabasco sauce, mustard, paprika, thyme, celery seeds and black pepper.
• Pulse to combine. With the motor running, add the oil through the feed tube in a slow, steady stream until the mixture emulsifies and forms a mayonnaise. Transfer the mayonnaise to a bowl.
• In a large bowl, combine the onion and bell peppers with the remaining 1/4 cup parsley. Add the mayonnaise and crabmeat and mix lightly.
• Using a rubber spatula, fold in 1 cup of the bread crumb mixture. Do not overwork the mixture or the crab cakes may get gummy.
• Gently form 6 cakes and flatten them into patties about 1/2 inch thick. Dredge the patties lightly in the remaining bread crumb mixture.
• Cover the crab cakes with plastic wrap and refrigerate for at least an hour. Or you can freeze them!
• **To prepare the horseradish mayonnaise, combine all the ingredients in a small bowl and mix well. Taste and adjust the seasoning with salt as necessary. Cover and refrigerate.
• Preheat oven to 400°F Put the bacon on a baking sheet, place it in the oven, and cook until crisp, 8 to 10 minutes. Remove the bacon from the pan and drain on paper towels.
• Place 2 large, nonstick skillets over medium heat and add about 1 tablespoon of the olive oil to each pan. Add 3 crab cakes to each pan and slowly fry them for 4 to 5 minutes on each side, until they are golden brown and heated through.
• Preheat the broiler. Place the bread on a baking sheet and toast under the broiler, turning until light golden brown on both sides.
• Lightly spread each slice of bread with the horseradish mayo. Place 1 side of toast, mayo side up, on each plate. Top each with 1 crab cake, 2 pieces of bacon, a tomato slice, and lettuce leaves. Place a second slice of toast on top, mayo side down.

OPEN-FACED CRAB SALAD SANDWICHES

Steps:

• 1. In a large bowl, combine the mayonnaise, garlic salt and pepper. Stir in the crab, cheese, red pepper onions and celery. Spread over bread halves* Sprinkle with cheddar cheese, if desired.
• 2. Place bread halves on baking sheet. Broil 5 inches from heat for 7-8 minutes or until lightly browned. Cut into 3-inch pieces.
• 3. MY NOTE: I used 6-inch submarine rolls instead of the loaf of French bread.

CRAB AND ARTICHOKE SANDWICHES

Steps:

• Pick through crab for shell.
• Split muffins, place on a cookie sheet and toast lightly.
• Drain and chop artichoke hearts.
• Blend artichoke hearts with mayonnaise and Parmesan.
• Spread on muffin halves and place cooked crab meat on top.
• Sprinkle each with cheddar cheese.
• Broil until cheese melts and serve.

CRAB AND AVOCADO "SANDWICHES" WITH MANGO COULIS

Steps:

• In a 10 inch saute pan, heat 1 cup canola oil on high heat. Test readiness with a piece of bread. Turn heat to medium. Check temperature with thermometer - it should read 375 degrees F. In a medium mixing bowl, combine crab, onion, scallions, bell pepper, mayonnaise, Tabasco, 1/4 cup of the breadcrumbs, lemon juice and Worcestershire sauce. Mix until fully incorporated. Make 3 ounce cakes and dredge in the flour, then egg and the remaining breadcrumbs. Lay the cakes in the oil and pan-fry for 5 to 6 minutes. Remove and place on a paper towel and season with salt in a mixing bowl.
• In a medium mixing bowl, combine all ingredients. Mix well and refrigerate until ready to use.
• In a blender combine ingredients and mix until smooth. Refrigerate until ready to use.
• To serve crab cakes, spoon puree onto the plate in a small pool. Slice the cake in half and lay the bottom portion in the puree. Spoon avocado salsa on top and place the top of the cake on the avocado like a sandwich. Top with a small amount of avocado and garnish with cilantro leaf.

GRILLED CRAB AND SHRIMP MINI SANDWICHES

Steps:

• Whisk mayonnaise and next 3 ingredients in medium bowl. Gently mix in crabmeat, shrimp, celery, and onion. Season filling with salt and pepper.
• Arrange 4 bread slices on work surface. Spread 1/4 of filling on each slice (about 1/2 cup). Top filling with bread slice; press to adhere. Brush top bread slice of each sandwich with melted butter.
• Place large griddle over 2 burners. Heat griddle over medium heat. Place sandwiches, buttered side down, on griddle. Cook until bottom is golden brown, 6 to 7 minutes. Brush top of each sandwich with melted butter. Using metal spatula, turn sandwiches over. Cook until bottom is golden, about 5 minutes.
• Cut each sandwich into quarters. Transfer to platter. Sprinkle with parsley.