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Crab Salad Sandwich Recipe


Crab salad sandwiches are a simple yet delicious way to prepare a nice lunch or dinner. If you are short on time and want to put something together quickly, this recipe is perfect. Yes, it does use imitation crab meat but if you prefer, you can use real crab. These sandwiches are a simple combination of imitation crab, mayonnaise, lemon juice, celery, and green onion. You can add additional seasonings such as season salt, and maybe top them with some cheese if you choose. Enjoy.


(Makes 4 servings)

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Crab Salad Sandwich Recipe

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  • Total Time: 30 minutes

Ingredients

Scale
  • 1 (8 ounces) package imitation crab
  • ½ cup mayonnaise
  • 2 teaspoons lemon juice
  • 2 stalks celery (finely chopped)
  • 3 tablespoons green onion (finely chopped)
  • salt and pepper (to taste)
  • 4 large lettuce leaves
  • 4 hamburger buns

 

Instructions

  1. Break up the crab into small chunks. You can do this with your hands or use two forks to shred the imitation crab meat. Place crab into a medium bowl.
  2. Add mayonnaise, lemon juice, celery, and green onion. Season with salt and pepper. Mix until well combined.
  3.  Place lettuce onto the bottom half of a hamburger bun, top with crab mixture and the top half of the bun.
  • Author: Bobby
Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

morgan

Wednesday 15th of August 2012

My boyfriend and I made these together. I made the crab salad and he made cream puffs and we filled them with the salad for his birthday party. These tasted AMAZING. I had never had imitation crab but I am big fan now..well or atleast a big fan of this recipe. I added a dash more lemon juice and salted to taste. Before serving we used fresh ground pepper as a garnish as well as a small sliver of fresh lemon. DELISH! I will be making this "crab salad" atleast once a month from now on. So versatile and SO TASTY! You could serve it on a sandwich, in cream puffs, a top a mound of mixed greens, or on it's own in a parfait glass as a pre-dinner "seafood cocktail". AMAZING RECIPE! and that's coming from a TOTAL food snob.

Bobbie

Tuesday 17th of July 2012

These are great on croissants topped with mozzarella and baked at 350 until the cheese is melted. My mom made these all the time.

Mike

Wednesday 12th of October 2011

made this today, but with starkist canned white crab ... yummy!

Jess

Monday 8th of August 2011

I made this for supper tonight. Turned out lovely! Thank you for posting :)

Wendi

Friday 22nd of July 2011

I used light mayo, added a sprinkle of Tony Cacherie's seasoning, and lemon pepper. turned out very good. I put them on 100% whole wheat sandwich thins for a more healthy midday meal.