Crab salad sandwiches are fresh, vibrant, colorful, and loaded with flavor. They are also delicious and healthy. I usually serve them up for lunch on the weekends, but they make a great weekday lunch, as well. They are a must served up on a fresh deli bun with a pickle. Give these tasty crab salad sandwiches a try today and let us know what you think.
The preparation tips to this recipe are as follows: I use imitation crab simply because it’s precooked and so easy to work with. You can, however, use fresh crab if you have the time and energy to do so. You can alter the ingredients if you wish. For example, you might want to add a little more mayo and ranch dressing to make the sandwiches creamier. If you want them on the dry side, however, simply add a little less. You can also alter the amount of the other ingredients according to your taste.
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[btn color=”orange” target=””]Ingredients:[/btn]
- 1/2 lb of fresh or imitation crab meat
- 1/4 cup of ranch dressing
- 2 stalks celery
- 1/2 cup mayo
- 1 tsp of freshly squeezed lemon juice
- 2 stalks of green onions, chopped
- salt and pepper
- 1 clove of crushed garlic
- 1 corn cob, kernels cut off
- 4 buns
- 4 leaves of lettuce
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- Servings: 4
- Time: 15 minutes
- Level: Easy
- Cuisine: American
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[btn color=”orange” target=””]Method:[/btn]
Place the crab meat into a mixing bowl and use two forks to shred it into bite size pieces. Add in the mayo, ranch dressing, celery, onions, garlic, and corn. Season it with salt and pepper. Using a spatula, fold and mix until everything is well combined. Place the lettuce onto the buns and evenly place the crab salad over it. Squeeze some fresh lemon juice over the salad and place the top bun on.
Serve and enjoy your crab salad sandwich.
David Hood+
