Description
A creamy, flavorful crab salad filling made with fresh crab, mayonnaise, and crispy celery. Perfect for gourmet sandwiches or quick lunches, this recipe balances richness with a satisfying crunch. Customize with pickles, paprika, or chilies for extra depth.
Ingredients
10 oz crab meat
3 tbsp mayonnaise
2 celery stalks
1 tsp lemon juice
0.5 tsp celery seeds (optional)
4 slices whole wheat bread
Instructions
Cut celery into fine julienne and chill
Measure crab meat into a bowl, pat dry with paper towel
Zest 1 lemon into a small bowl (reserve juice from ½ for later use)
Whisk mayonnaise with lemon zest, celery, and lemon juice
Gently fold into crab meat
Chill mixture for 10 minutes
Spread onto 4 bread slices
Toast bread under broiler for 1 minute
Top with additional celery slices before closing sandwiches
Notes
Freeze crab meat at -4°F for 2 days to intensify flavor
Use toaster for denser bread or broiler for soft texture
2:1 mayonnaise-to-crab ratio ensures optimal creaminess
Chill filling for 30 minutes for better structure
Use light mayonnaise for reduced fat/dairy
Substitute with imitation crab for vegan option
Nutrition
- Serving Size: 1 sandwich
- Calories: 240
- Sugar: 0g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 2.5g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 85mg