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–+ servings

Crab Salad Sandwich

Phoebe Green
This elegant yet approachable Crab Salad Sandwich is inspired by coastal cuisine, blending sweet, succulent crab meat with herbaceous brightness and a touch of creaminess. Perfect for lunch or a light dinner, this recipe honors the simplicity of fresh seafood while delivering layered textures and vibrant flavors. It’s a nod to classic New England crab rolls, reimagined with a chef’s modern twist.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Lunch
Cuisine American
Servings 4 sandwiches
Calories 258 kcal

Equipment

  • Mixing bowls
  • Whisk
  • Chef's Knife
  • Cutting board
  • Small skillet
  • Toaster or grill pan
  • Spoon or spatula for mixing

Ingredients
 
 

  • 12 oz fresh lump crab meat picked over for shells; use premium wild-caught if available
  • ⅓ cup mayonnaise preferably full-fat for creamy consistency
  • 1 tbsp Dijon mustard adds a slight tang and depth
  • 1 tsp lemon zest freshly grated for brightness
  • 1 tbsp fresh lemon juice from about half a lemon
  • 2 tbsp celery finely diced for crunch
  • 1 tbsp chives finely chopped, optional garnish too
  • 1 tbsp fresh parsley chopped
  • ½ tsp Old Bay seasoning to taste
  • ¼ tsp kosher salt adjust to taste
  • ¼ tsp freshly ground black pepper to taste
  • 4 pieces brioche buns split and lightly toasted
  • 2 tbsp butter for toasting the buns
  • 1 head butter lettuce leaves washed and dried

Instructions
 

  • Prepare the Crab Mixture: In a large mixing bowl, gently combine the lump crab meat, mayonnaise, Dijon mustard, lemon zest, lemon juice, diced celery, chives, parsley, Old Bay seasoning, kosher salt, and pepper. Mix carefully using a spoon or spatula, making sure not to break up the crab too much. Taste and adjust seasoning as needed.
  • Toast the Brioche Buns: In a small skillet, melt butter over medium heat (about 300°F / 150°C). Place the brioche buns cut-side down and toast until golden brown and slightly crisp, about 3–4 minutes. Alternatively, toast them in a grill pan or toaster for a lighter method.
  • Assemble the Sandwiches: Lay butter lettuce leaves on the bottom half of each toasted bun. Spoon a generous portion of the crab salad on top and gently press the top half of the bun over the filling.

Notes

  • For a lighter option, substitute Greek yogurt for half the mayonnaise.
  • If fresh crab isn’t available, high-quality refrigerated canned lump crab meat can be used. Drain well and pat dry before mixing.
  • To add a kick, include a dash of hot sauce or a pinch of cayenne pepper in the crab mix.

Nutrition

Calories: 258kcalCarbohydrates: 2gProtein: 16gFat: 21gSaturated Fat: 6gPolyunsaturated Fat: 9gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 60mgSodium: 1070mgPotassium: 211mgFiber: 0.4gSugar: 0.4gVitamin A: 370IUVitamin C: 10mgCalcium: 53mgIron: 1mg
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