Open-Faced Crab Salad Sandwiches

These crab salad sandwiches are a delightful and easy-to-make dish, combining rich crab flavor with the crunch of sweet red peppers, green onions, and celery, all topped with melty mozzarella cheese. Broiling the sandwiches gives them a crispy, golden top and allows the cheese to melt beautifully, creating a deliciously gooey texture that pairs wonderfully with the tender crab meat. Serve these open-faced crab salad sandwiches as a light lunch or a delightful appetizer for gatherings. Their quick preparation and appealing presentation make them a great choice for entertaining or a simple yet satisfying meal on a busy day. 

Ingredients for Crab Salad Sandwiches

• Mayonnaise: This recipe uses reduced-fat mayonnaise as creamy base for the crab salad but you can opt for regular mayonnaise for a richer taste.
• Seasonings: Salt and pepper are a simple yet essential addition to the overall flavor of the dish.
• Crabmeat: Imitation crabmeat is a budget-friendly and convenient option that delivers a similar flavor and texture to real crab. You can substitute regular crabmeat for a more authentic taste.
• Mozzarella cheese: Shredded part-skim mozzarella cheese adds a creamy, melty texture to the sandwiches, but you can leave it out for a lighter option.
• Veggies: Sweet red pepper, green onions, and celery add a refreshing crunch and vibrant color to the crab salad.
• French bread: Thick-cut French bread serves as the perfect base for the crab salad. Its sturdy yet soft texture holds up well under the broiler.

Directions    

Step 1: In a large bowl, combine the mayonnaise, salt, and pepper. Stir in the crab, cheese, red pepper, onions and celery. Spoon over the bread halves.

Step 2: Place on a baking sheet. Remove from the heat and broil for 5 inches for seven to eight minutes, or until lightly browned. Cut into 3-inch pieces.

Editor’s Tip: Ensure the bread is evenly halved to allow for uniform broiling and avoid overbrowning by keeping a close eye during the last few minutes. 

Recipe Variations

• Spicy it up: Mix in a bit of sriracha or chopped jalapeños to the crab salad for a spicy version.
• Add some herbs: For added freshness, incorporate fresh herbs such as dill, parsley, or cilantro into the crab salad.
• Use a different base: For a different texture and flavor, try using ciabatta, sourdough or wraps. You can also skip the bread and serve the crab salad in large lettuce leaves for a low-carb, refreshing option.

How to Store Crab Salad Sandwiches

To store crab salad sandwiches, separate the crab salad mixture from the bread to maintain optimal texture. Place the crab salad in an airtight container and refrigerate for up to three days. Keep the French bread in a sealed plastic bag at room temperature for up to two days, or freeze it if you need to store it longer. When ready to serve, simply spoon the crab salad onto the bread and broil as directed. 

Can you freeze crab salad sandwiches? 

Freezing crab salad is not recommended since mayonnaise-based mixtures such as crab salad tend to separate and become watery when thawed, resulting in an unappetizing consistency. Additionally, the vegetables in the salad may lose their crunch.

Can you make crab salad sandwiches ahead of time?  

Yes, you can make crab salad sandwiches ahead of time by preparing the crab salad mixture in advance and storing it in an airtight container in the refrigerator for up to three days. To keep the bread from becoming soggy, store it separately at room temperature. 

Crab Salad Sandwiches Tips   

Can I use different types of seafood in this recipe?

Absolutely! You can mix in other seafood like shrimp or lobster for a more luxurious twist on the classic crab salad.

What can you serve with crab salad sandwiches?

Great sides for crab salad sandwiches include a fresh green salad, creamy coleslaw, homemade potato chips or a light soup. For a heartier meal, you can serve it with roasted vegetables or a quinoa salad.

What can I do if the crab salad is too watery?

If your crab salad turns out too watery, try draining the excess liquid or patting the imitation crabmeat dry before mixing. For a better flavor meld, prepare the crab salad mixture a few hours ahead and refrigerate it before assembling the sandwiches. Adding a bit more crab meat can also help soak up the liquid.