Best 3 Open Faced Crab Salad Sandwiches Recipes

Indulge in a delightful culinary experience with our curated collection of open-faced crab salad sandwich recipes. These sandwiches are a harmonious blend of flavors and textures, featuring succulent crab meat, creamy sauces, and crisp bread. Discover the classic crab salad sandwich, elevated with a tangy lemon-dill dressing. For a touch of elegance, try the avocado crab salad sandwich, where creamy avocado complements the crab perfectly. Seafood enthusiasts will delight in the shrimp and crab salad sandwich, a combination of two ocean treasures. Craving a spicy kick? The spicy crab salad sandwich delivers with its zesty sauce. Lastly, the cucumber crab salad sandwich offers a refreshing twist with crisp cucumbers and a hint of mint. Each recipe promises a unique taste adventure, making these open-faced crab salad sandwiches perfect for any occasion.

Here are our top 3 tried and tested recipes!

OPEN-FACED CRAB SALAD SANDWICHES

Open-Faced Crab Salad Sandwiches image

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

Ingredients

1/2 cup reduced-fat mayonnaise
1/8 teaspoon salt
1/8 teaspoon pepper
2 packages (8 ounces each) imitation crabmeat, chopped
1 cup shredded part-skim mozzarella cheese
1/4 cup chopped sweet red pepper
1/4 cup chopped green onions
1/4 cup chopped celery
1 loaf (8 ounces) unsliced French bread, halved lengthwise

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 SANDWICHES

Open-Faced Crab Salad Sandwiches image

I adapted this from a recipe I found in a Taste of Home Contest Winning Annual Recipes book. My guys deemed it a 'keeper'

Provided by Judy Garcia

Categories Sandwiches

Time 35m

Number Of Ingredients 10

Ingredients

1/2 c mayonnaise (may substitute low-fat)
1/8 tsp garlic salt
1/8 tsp ground black pepper
16 oz imitation crab meat (may use real crab)
1 c (4 oz) shredded mozzarella cheese
2 Tbsp sweet red bell pepper, finely chopped
2 Tbsp green onion, finely chopped
1/4 c celery, finely chopped
1 loaf unsliced french bread, halved lengthwise*
1/2 to 1 c grated cheddar cheese, if desired

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.

OPEN-FACED CRAB SALAD SANDWICHES

Open-Faced Crab Salad Sandwiches image

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

Ingredients

1/2 c mayonnaise, reduced fat
1/8 tsp salt
1/8 tsp pepper
2 pkg imitation crabmeat, chopped (or 16oz real crab)
1 c mozzarella cheese, low-fat
1/4 c green onion, chopped
1/4 c celery, chopped
1/4 c sweet red pepper, chopped
1 french bread loaf, halved lengthwise (italian bread is also pretty good)

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:

Choose the Right Crab: Opt for fresh or frozen lump crab meat for the best texture and flavor. Avoid pre-packaged or imitation crab meat.
Prepare the Crab Carefully: If using frozen crab meat, thaw it properly in the refrigerator overnight or under cold running water for 30 minutes. Gently flake the crab meat to avoid breaking it.
Make a Flavorful Dressing: Combine mayonnaise, lemon juice, Dijon mustard, and herbs for a tangy and flavorful dressing. Adjust the proportions to achieve your desired taste.
Add Crunchy Vegetables: Incorporate celery, red onion, and cucumber for added texture and freshness. Finely chop the vegetables to evenly distribute them throughout the salad.
Don't Overmix: Gently fold the crab meat and vegetables into the dressing until just combined. Overmixing can break up the crab and make the salad mushy.
Chill Before Serving: Refrigerate the crab salad for at least 30 minutes before serving. This allows the flavors to meld and the salad to firm up slightly.
Garnish with Fresh Herbs: Before serving, sprinkle the crab salad with fresh herbs like parsley, chives, or dill for an extra pop of color and flavor.

Conclusion:

Open-faced crab salad sandwiches are a delightful and refreshing meal, perfect for summer gatherings or light lunches. With its combination of tender crab meat, tangy dressing, and crunchy vegetables, this dish offers a symphony of flavors and textures. Whether you choose to serve it on toasted bread or crispy crackers, the open-faced presentation allows you to showcase the vibrant colors and textures of the salad. By following these tips and using high-quality ingredients, you can create a crab salad sandwich that will impress your taste buds and leave you craving more. So, gather your ingredients, put on your apron, and embark on a culinary journey to create this delicious and memorable dish.