I’m pretty sure I’m addicted to crab salad. And my preferred way to enjoy it is on bread. These creamy crab salad sandwiches are exactly what I like the most. Chunky crab (imitation works fine, trust me). Plenty of creamy mayonnaise (Blue Plate is my favorite). And plenty of crunchy onion and celery. And you have to have dill. It’s the perfect combination for an easy, delicious lunch.
More Dill Makes Them More Better
If you have fresh dill, by all means use that instead of dry. I’d start with about half of a tablespoon and go from there. I’m pretty much a dill addict, so I’m sure I’d end up adding more. These creamy crab salad sandwiches are great, but they’re even better with more dill!
I almost always use Blue Plate mayonnaise in the dishes I make. I think it is the best around. If you can’t find it locally you can pick it up online for a fair price.
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This recipe is based on a recipe from Dinner Then Dessert.
Creamy Crab Salad Sandwiches
Equipment
Ingredients
For the creamy crab salad
- 1 pound crab meat I prefer lump. Imitation crab works great too
- 1 shallot minced. I substituted half of a small red onion
- ½ cup mayonnaise
- ½ cup celery minced
- ½ teaspoon paprika
- ½ teaspoon dried dill
- ¼ teaspoon Kosher salt
- ¼ teaspoon freshly ground black pepper
For the sandwiches
- 8 slices bread
Instructions
For the creamy crab salad
- Place all of the crab salad ingredients into a large bowl and stir gently until combined.
- Refrigerate for 1 hour before serving.
For the sandwiches
- Toast the bread as desired.
- Divide the creamy crab salad between 4 slices of bread. Top with remaining bread and serve.
Notes
Nutrition
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