Crab Salad Sandwich
This crab salad sandwich is made with leftover creamy crab dip for an easy, delicious and fancy seeming lunch or dinner.
Yield: 1 large sandwich
Ingredients
- ⅔ cup creamy crab dip
- ¼ cup chopped celery
- 1 tablespoon chopped parsley
- kosher salt and black pepper, to taste
For serving:
- Hot sauce, to taste
- 1 whole wheat hoagie roll, opened and toasted
Optional toppings:
- Lettuce, tomato slices, red onion slices, avocado, etc.
Instructions
- Strain the crab dip over a fine mesh strainer (only if it’s runny), then add to a bowl with chopped celery and parsley.
- Mix to combine and scoop onto a toasted whole wheat roll.
- 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!
Save This Recipe
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
Serving: 1serving | Calories: 757kcal | Carbohydrates: 67g | Protein: 27g | Fat: 44g | Saturated Fat: 20g | Polyunsaturated Fat: 19g | Cholesterol: 134mg | Sodium: 1644mg | Fiber: 6g | Sugar: 6g
Tried this recipe?Leave a comment below or follow me on Instagram @familyfoodonthetable and tag me in your photo!
