Deviled Crab Salad Sandwiches Recipes

CRAB SALAD SANDWICHES

Crab Salad Sandwiches image

This versatile Crab Salad in a flaky croissant is creamy smooth, with a slight crab flavor, perfect for that light lunch!

Provided by Karlynn Johnston

Number Of Ingredients 8

Ingredients

4 croissants ((sliced lengthwise))
1 pound crab meat ( (or imitation crab meat flake style))
1/3 cup celery ((diced))
salt and pepper ( (to taste))
2/3 cup mayonnaise
1 teaspoon lemon juice ( (to taste))
2 teaspoon dill ((fresh dill if available))
1/2 teaspoon old bay seasoning

Steps:

Coarsely chop or break apart the imitation crab into small pieces.
Finely chop the celery.
Toss the celery, crab, salt, and pepper, in a medium-sized bowl.
Stir the mayonnaise, lemon juice, old bay seasoning and dill together in a bowl or cup.
Pour the mayonnaise mix over the crab and toss gently to coat.
Fill your croissant with the mixed crab meat and garnish with green onion on top if desired.

Nutrition Facts : Calories 435 kcal, Carbohydrate 50 g, Protein 11 g, Fat 20 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 57 mg, Sodium 1188 mg, Fiber 3 g, Sugar 12 g, UnsaturatedFat 10 g, ServingSize 1 serving

DEVILED CRAB SALAD SANDWICHES

Deviled Crab Salad Sandwiches image

Provided by Kimberly Kennedy

Categories Egg Fish Leafy Green Mustard Onion Vegetable Freeze/Chill No-Cook

Yield Makes 16 triangular three-layer tea sandwiches

Number Of Ingredients 11

Ingredients

1 pound jumbo lump crabmeat (about 2 cups)
1 cup mayonnaise
2 teaspoons Old Bay seasoning
2 teaspoons Dijon mustard
1/4 cup thinly sliced scallions
1/4 cup thinly sliced celery
12 thin slices pumpernickel bread (about 3 1/2 inches square and 1/8 inch thick)
8 tablespoons softened butter
1/4 cup thinly sliced red onion
4 hard-boiled eggs, thinly sliced
2-3 heads of crisp baby lettuce

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 SALAD TEA SANDWICHES

Crab Salad Tea Sandwiches image

I make these sandwiches for showers, weddings, and special family events. I got the recipe from a friend many years ago while attending the wedding of their daughter. They are so delicious, you can't stop at just one. -Edie DeSpain, Logan, Utah

Provided by Taste of Home

Categories Appetizers Lunch

Time 1h

Yield 4 dozen.

Number Of Ingredients 13

Ingredients

4 celery ribs, finely chopped
2 cups reduced-fat mayonnaise
4 green onions, chopped
1/4 cup lime juice
1/4 cup chili sauce
1/2 teaspoon seasoned salt
8 cups cooked fresh or canned crabmeat
6 hard-boiled large eggs, chopped
48 slices whole wheat bread
1/2 cup butter, softened
48 lettuce leaves
1/2 teaspoon paprika
Green onions, cut into thin strips, optional

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.

Nutrition Facts : Calories 119 calories, Fat 7g fat (2g saturated fat), Cholesterol 55mg cholesterol, Sodium 265mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 1g fiber), Protein 7g protein.

CRAB SALAD SANDWICHES

Crab Salad Sandwiches image

You won't even need a fork for this no-fuss supper. Include some top-of-the line potato chips and mixed pickled vegetables on the menu, and have ice cream bars for dessert.

Categories Sandwich Dairy Leafy Green Shellfish Quick & Easy Lunch Seafood Crab Summer Bon Appétit Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free

Yield 2 Servings: Can be doubled

Number Of Ingredients 7

Ingredients

1/4 cup regular or low-fat mayonnaise
1 teaspoon seafood seasoning
1/4 cup finely chopped celery
2 tablespoons finely chopped onion
6 ounces crabmeat, picked over
2 large seeded sandwich rolls (such as kaiser), split horizontally
1 cup thinly sliced romaine lettuce

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.

DEVILED CRAB

Deviled Crab image

Dip your spoon into this super-rich comfort food, and you might think you're in heaven. Generous portions of crab are mixed with cream and eggs and flavored with chives, onions and more. Mmm ...

Provided by Taste of Home

Categories Appetizers

Time 50m

Yield 6 servings.

Number Of Ingredients 13

Ingredients

1/2 cup finely chopped onion
3 tablespoons butter
3 tablespoons all-purpose flour
1/2 teaspoon salt
1-1/2 cups half-and-half cream
2 egg yolks, lightly beaten
3 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
1 tablespoon Dijon mustard
2 teaspoons Worcestershire sauce
1 teaspoon minced chives
TOPPING:
1 cup soft bread crumbs
1 tablespoon butter, melted

Steps:

In a large skillet, saute onion in butter until tender. Stir in flour and salt until blended. Gradually stir in cream until smooth. , Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat., Stir a small amount of hot mixture into egg yolks. Return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir in the crab, mustard, Worcestershire sauce and chives., Spoon into six greased 6-oz. ramekins or custard cups. Place on a baking sheet. Combine bread crumbs and melted butter; sprinkle over tops. Bake at 375° for 20-25 minutes or until topping is golden brown.

Nutrition Facts : Calories 292 calories, Fat 16g fat (10g saturated fat), Cholesterol 194mg cholesterol, Sodium 697mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 1g fiber), Protein 22g protein.

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