Best 9 Open Faced Crab Salad Sandwich Recipes
Indulge in a delightful culinary journey with our Open-Faced Crab Salad Sandwich, a symphony of flavors that will tantalize your taste buds. This delectable sandwich features succulent crab meat nestled atop a crisp and airy croissant, accompanied by a creamy and tangy dressing, and a symphony of fresh and vibrant ingredients.
Our curated collection of recipes offers a variety of options to cater to your preferences. Discover the classic Crab Salad Sandwich, where succulent crab meat takes center stage, dressed in a creamy mayonnaise-based sauce and nestled between two slices of toasted bread. For a lighter option, try the Crab Salad Crostini, where delicate crab salad is perched atop crispy crostini, making it an elegant and sophisticated appetizer.
If you're craving a handheld delight, the Crab Salad Roll is a must-try. This sandwich features a soft and fluffy roll filled with generous portions of crab salad, creating a satisfying and portable meal. And for a refreshing twist, the Crab Salad Lettuce Wraps offer a healthy and vibrant alternative, where crisp lettuce cups replace bread, making it a guilt-free indulgence.
Welcome to a culinary adventure, where crab salad takes center stage. Explore our diverse selection of recipes, each offering a unique take on this classic dish. Whether you prefer the traditional sandwich, the delicate crostini, the handheld roll, or the refreshing lettuce wraps, you'll find a recipe that suits your taste and occasion. Prepare to embark on a delectable journey, where every bite is a celebration of flavor and texture.
OPEN-FACED CRAB SALAD SANDWICHES
Everyone loved the crab salad my mother-in-law contributed to a family gathering, so I reduced the fat in her recipe for this version. Serve it hot or cold or as a spread for crackers. -Lanie Kappe of Santa Ana, California
Provided by Taste of Home
Categories Appetizers Lunch
Time 25m
Yield 8 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 236 calories, Fat 9g fat (3g saturated fat), Cholesterol 44mg cholesterol, Sodium 420mg sodium, Carbohydrate 24g carbohydrate (1g sugars, Fiber 1g fiber), Protein 13g protein. Diabetic Exchanges
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.
OPEN-FACED CRAB SALAD MELT
Take a break from the ordinary cold tuna sandwich by serving open-faced crab salad melts. Makes a great lunch or a pleasing last-minute supper.
Provided by Feast Your Eyes
Categories Lunch/Snacks
Time 15m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- In a small mixing bowl, combine the first seven (7) ingredients; give a good stir.
- To the cream cheese mixture add the yellow and red peppers, celery, scalions and toasted sesame seeds. Stir well.
- Gently stir in the crabmeat and chopped egg. Divide the the crab mixture evenly among the muffin halves, mounding slightly. Top each sandwich with one (1) tomato slice and sprinkle evenly with Parmesan cheese.
- Broil under a pre-heated broiler about 5 inches from the heating element for 3 to 4 minutes or until the tops are lightly browned. Garnish with the parsley and paprika; serve with lemon wedges.
Nutrition Facts : Calories 252.8, Fat 12.1, SaturatedFat 5.7, Cholesterol 106.4, Sodium 421.3, Carbohydrate 23.4, Fiber 4, Sugar 5.3, Protein 15.2
OPEN-FACED SEAFOOD SANDWICHES
Delicious seafood sandwiches are as close as your cupboard using canned crabmeat and shrimp. Arlene Kroll of Vero Beach, Florida adds fresh parsley, lemon juice and Dijon mustard to give these noontime sandwiches a fresh taste.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Brush English muffins with butter; set aside. In a bowl, combine the crab, shrimp, 3/4 cup cheese, celery, olives and parsley. Combine the mayonnaise, lemon juice, mustard and Worcestershire sauce; pour over seafood mixture and toss to coat. , Place a rounded 1/4 cupful of the mixture on each muffin half; sprinkle with remaining cheese. Place on a baking sheet. Broil 4-6 in. from the heat for 3-4 minutes or until heated through and cheese is melted. Serve immediately.
Nutrition Facts : Calories 508 calories, Fat 31g fat (13g saturated fat), Cholesterol 185mg cholesterol, Sodium 1421mg sodium, Carbohydrate 29g carbohydrate (3g sugars, Fiber 2g fiber), Protein 27g protein.
OPEN FACED CRAB SANDWICHES
My ds likes these with extra shredded cheese sprinkled over the top before broiling.Recipe source: Simply Seafood (Winter 1991)
Provided by ellie_
Categories Lunch/Snacks
Time 15m
Yield 4-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat broiler.
- In a bowl, combine crabmeat, green onions, cheese, mayonnaisse and cayenne (or hot pepper sauce).
- Slice tomatoes into eight slices.
- On a baking sheet or broiler pan place English muffin halves and broil 3-4 inches from heat until golden (3-5 minutes); remove from oven.
- Place a tomato slice on each muffin half and top with crab mixture (about 1/2 cup per muffin half)and then sprinkle with extra shredded cheese, if desired.
- Return to oven and broil until cheese browns. (3-5 minutes).
Nutrition Facts : Calories 253.2, Fat 16.4, SaturatedFat 7, Cholesterol 58.6, Sodium 793.8, Carbohydrate 8.3, Fiber 1.1, Sugar 3.3, Protein 18.4
CRAB MELTS
These special open-faced sandwiches from Donna Bennett of Washougal, Washington have wonderful crab and cheese flavor. "This recipe closely resembles a dish my husband and I enjoyed at a favorite restaurant several years ago," Donna writes.
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the crab, mayonnaise, celery and onion. Place muffins on an ungreased baking sheet. , Broil 4-6 in. from the heat until toasted. Spread each muffin half with crab mixture. Top with tomato and cheeses; sprinkle with paprika. Broil until bubbly.
Nutrition Facts :
OPEN FACED CRAB SALAD SANDWICH
Provided by Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 400 degrees F.
- To make the sauce: Mix the 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 the mayonnaise, 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.
CRAB SANDWICH
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
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.
OPEN-FACED CRAB SALAD SANDWICHES
Healthier version! Great for summer get together's and party's. Tastes great warm or cold so its a tasty lunch when you don't want to heat the house up by using the oven.
Provided by Rachel Burke
Categories Sandwiches
Time 25m
Number Of Ingredients 9
Steps:
- 1. In a large bowl, mix all ingredients and spoon over bread halves.
- 2. Place on a baking sheet. Broil 5-7 inches from heat for 7-8 minutes or until lightly browned. Cut into 3" pieces.
Tips:
- For the best results, use fresh crab meat. If you're using frozen crab meat, thaw it in the refrigerator overnight before using.
- Be sure to remove all of the cartilage from the crab meat before using. This will help to ensure that your salad is smooth and delicious.
- If you don't have any mayonnaise, you can substitute Greek yogurt or sour cream.
- Add some chopped celery or red onion to your salad for a bit of extra crunch.
- Serve your salad on a bed of lettuce or arugula for a light and refreshing meal.
Conclusion:
Open-faced crab salad sandwiches are a delicious and easy-to-make lunch or dinner option. They're perfect for a summer picnic or potluck. With just a few simple ingredients, you can create a truly memorable meal. So next time you're looking for a quick and easy recipe, give open-faced crab salad sandwiches a try. You won't be disappointed!
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