Today’s recipe for this crab salad sandwich is kind-of a riff on the classic lobster roll. It makes for an easy but very fancy-feeling lunch or dinner!

Backstory: The quickie crab dip used here is a 3-ingredient lovely little appetizer recipe my Aunt Edith passed down to me. I accidentally doubled the recipe when I was making it and served it to all of 4 people. So while we loved it and chowed down, I still was left with tons of extras.

So I got creative, came up with this crab salad recipe, made it a sandwich and had myself the loveliest of lunches! Happy accidents are the best sometimes, aren’t they? Particularly when it involves food. 😉

OK, let’s get to fixing so you can enjoy this too.

Now, I’ve got some notes and tips coming up on how to make crab salad sandwich. Just tryin’ to be helpful.

If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.

Notes on making crab salad sandwich:

• Crab dip: My 3-ingredient creamy crab dip takes just minutes to put together and is perfect for this sandwich, but any leftover crab dip or crab salad will do.
• Consistency: If your crab dip is on the runny side, be sure to strain it as recommended in the recipe card. We want a thicker consistency for loading into our sandwich.
• Hot sauce: Add a little or a lot, depending on how much heat you want.
• Rolls: I used a whole wheat hoagie loaf roll for my sandwich, but any of your favorite bakery bread will do, so long as it’s sturdy. Oh, and toasting it helps it not get soggy.

The recipe below is written for a single sandwich, but of course feel free to double or triple the recipe, or more, to make as many sandwiches as you need.

Also feel free to dress this sandwich up with any of your favorite add-ins. Lettuce, tomato, sliced red onion or even avocado would all be delicious additions.

And honestly, this tasty sandwich is worth making (or shoot, even buying) crab dip for all on its own. It’s that good.

You could even cut this sandwich into quarters or use slider buns and serve it as a finger food appetizer for a party. It’s sure to be a hit!

And if you’re looking for another way to use up leftover crab dip (I seriously had this stuff coming out of my ears!), you can check out my creamy pasta with crab and peas. Simply divine. (And seems so fancy while actually being incredibly easy to make.)

Always good to have leftovers. I think I’ll be “accidentally” doubling that crab dip recipe every time from now on just to have the leftovers for this yummy sandwich.

I hope you give this a try soon. It’s sure to liven up your lunch routine!

Enjoy!

XO,

Kathryn

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Yield: 1 sandwich

Crab Salad Sandwich

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This crab salad sandwich is made with leftover creamy crab dip for an easy, delicious and fancy seeming lunch or dinner.

Prep Time 10 minutes

Total Time 10 minutes

Ingredients

• 2/3 cup creamy crab dip
• 1/4 cup chopped celery
• 1 tablespoon chopped parsley
• kosher salt and black pepper, to taste
• hot sauce, to taste
• 1 whole wheat roll, opened and toasted
• Optional toppings: lettuce, tomato slices, red onion slices

Instructions

1. Strain the crab dip over a fine mesh strainer (only if it’s runny), then add to a bowl with chopped celery and parsley.
2. Mix to combine and scoop onto a toasted whole wheat roll.
3. Season crab mix with salt and pepper and a couple of dashes of hot sauce. Top with any favorite fixings (lettuce, tomato, red onion, etc.) and enjoy!

Notes

Crab dip: My 3-ingredient creamy crab dip takes just minutes to put together and is perfect for this sandwich, but any leftover crab dip or crab salad will do.

Consistency: If your crab dip is on the runny side, be sure to strain it as recommended in the recipe card. We want a thicker consistency for loading into our sandwich.

Hot sauce: Add a little or a lot, depending on how much heat you want.

Rolls: I used a whole wheat hoagie loaf roll for my sandwich, but any of your favorite bakery bread will do, so long as it's sturdy. Oh, and toasting it helps it not get soggy.

Quantity: The recipe is written for a single large sandwich, but of course feel free to double or triple the recipe, or more, to make as many sandwiches as you need.

Nutrition Information:

Yield:

1

Serving Size:

1
Amount Per Serving: Calories: 751Total Fat: 55gSaturated Fat: 27gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 200mgSodium: 1891mgCarbohydrates: 40gFiber: 8gSugar: 13gProtein: 29g