Open-Faced Crab Salad Sandwiches Recipe

4.5 1 3
Open-Faced Crab Salad Sandwiches Recipe
Open-Faced Crab Salad Sandwiches Recipe photo by Taste of Home
Publisher Photo

Open-Faced Crab Salad Sandwiches Recipe

Read Reviews
4.5 1 3
Publisher Photo
Everyone loved the crab salad my mother-in-law contributed to a family gathering, so I reduced the fat in her recipe for this version. Serve it hot or cold or as a spread for crackers. —Lanie Kappe of Santa Ana, California
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 1/2 cup reduced-fat mayonnaise
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 packages (8 ounces each) imitation crabmeat, chopped
  • 1 cup (4 ounces) shredded mozzarella cheese
  • 1/4 cup chopped sweet red pepper
  • 1/4 cup chopped green onions
  • 1/4 cup chopped celery
  • 1 loaf (8 ounces) unsliced French bread, halved lengthwise

Directions

In a large bowl, combine the mayonnaise, salt and pepper. Stir in the crab, cheese, red pepper, onions and celery. Spoon over bread halves. Place on a baking sheet; broil 5 in. from the heat for 7-8 minutes or until lightly browned. Slice into 3-in. pieces. Yield: 8 servings.
Originally published as Open-Faced Crab Salad Sandwiches in Light & Tasty April/May 2005, p37

Nutritional Facts

1 piece: 236 calories, 9g fat (3g saturated fat), 44mg cholesterol, 420mg sodium, 24g carbohydrate (1g sugars, 1g fiber), 13g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat, 1 lean meat.

  • 1/2 cup reduced-fat mayonnaise
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 packages (8 ounces each) imitation crabmeat, chopped
  • 1 cup (4 ounces) shredded mozzarella cheese
  • 1/4 cup chopped sweet red pepper
  • 1/4 cup chopped green onions
  • 1/4 cup chopped celery
  • 1 loaf (8 ounces) unsliced French bread, halved lengthwise
  1. In a large bowl, combine the mayonnaise, salt and pepper. Stir in the crab, cheese, red pepper, onions and celery. Spoon over bread halves. Place on a baking sheet; broil 5 in. from the heat for 7-8 minutes or until lightly browned. Slice into 3-in. pieces. Yield: 8 servings.
Originally published as Open-Faced Crab Salad Sandwiches in Light & Tasty April/May 2005, p37

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kellyAW User ID: 5204161 54748
Reviewed Apr. 19, 2014

"This is delicious, and very easy,I have made it several times. Sometimes we will have it as a seafood salad. It is a favorite at our house."

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