picture of crab salad sandwich — These easy peasy sandwiches with crab salad are ready in just about 10 minutes! They require minimal ingredients and keep well, making them perfect for your summer picnic plans!

WATCH HOW TO MAKE The Best Crab Salad Sandwiches:

Summer is finally here, and a great way to get family and friends together is to enjoy the lovely weather by having a picnic lunch, I can do that! I completely understand that when you’re eager to attend your picnic, you don’t want to spend forever prepping your meal, so a quick and easy sandwich can really save the day!

This is actually the first crab recipe I’ve got on the blog! I actually used to make lots of crab salad that was a filling for rainbow rolls at the restaurant I used to work at, so I’m no stranger to crab or even seafood in general. Trust me, I really have some memorable moments that were not so pleasant of handling shrimp for Shrimp Tempura, for example, so I don’t think handling this canned shrimp the worst thing in the world! However, if you’ve considered crab a pesky protein, then making this crab salad is an easy and delicious way to get out of your comfort zone, so I really encourage you to prepare these amazing crab sandwiches as part of your Live to Cook one-month challenge! as a result of conquering that obstacle! Get started on your cooking journey for free today by signing up to my email newsletter, plus all of my latest recipes will be sent directly to your inbox!

Be sure to watch the video to follow along with making this easy and delicious crab salad for the most amazing sandwiches to bring to your picnics this summer! If you’re not already, it would mean a lot to me if you could please subscribe to my YouTube channel, and don’t forget to press the bell button to be notified when all of my latest video recipes are live! Let’s get started!

What Protein DO I Use for These Sandwiches?

I used canned crab in chunks. I wanted to have real crab, so that’s why I went with it in a can since that’s the best I could find. This is also what we used when making the crab mixture for sushi at the restaurant I used to work at. You can also use imitation crab sticks for this recipe, however, I really wanted to use real crab since I just prefer the taste!

What Bread Do I use for These Crab Sandwiches?

To top these sandwiches, I’m using potato buns from my local grocery store. From what I’ve seen in other crab sandwich recipes, buns and croissants are popular choices for making crab sandwiches. As I mention in my free motivational guide to explore your potential, Make Cooking Fun!, if you’ve got either a croissant or any type of burger buns on hand, then go ahead and use what’s already there! There’s no need to go buy out burger buns if you only need it for this recipe, unless you can buy individual buns. However, if there’s older bread in your house, I would recommend you save yourself the shopping trip and use what’s there! There’s no right or wrong choice of bread for these sandwiches - just the choice you make will give you a different experience each time. If you’ve got leftover hot dog buns from a BBQ, you could even use those to make a crab salad roll!

Tools Needed

What Do You Put in a Crab Salad?

You can save the recipe for later and see all ingredients and their quantities by scrolling to the bottom of this post or by pressing the “Jump to Recipe” button for the FULL PRINTABLE recipe card. The recipe card will also allow you to scale the recipe based on how many sandwiches you’re looking to make so that you’ve got enough ingredients to make sufficient crab salad to stuff all the sandwiches nicely!

Crab: I used canned crab, but the imitation crab sticks will also work.
Dill pickles: These are spicy jalapeño pickles I picked up from my grocery store. You can use any pickles of your choice here!
Japanese mayo: While you can certainly substitute with regular mayonnaise, I prefer the flavour of Japanese mayo, so I recommend using Kewpie if you can find it!
Green onions: Separate the white parts from the green.
Butter: To toast the potato buns.
Potato buns: I really like these because they’re super soft and taste so good, but feel free to use your favourite bun! I would also recommend brioche buns or some Texas-style white buns.

How to Make The Best Crab Sandwiches?

Drain any excess water from the can of crab and lightly squeeze the crab meat to drain excess water. Add the crab meat to a bowl.

Add the remaining ingredients except for the butter and buns to the mixing bowl and mix well.

Toast the buns.

Then spread the crab salad from earlier onto the toasted buns. Serve immediately or serve chilled for the perfect picnic lunch.

Variations of Crab Salad Sandwich

Heat: Since my pickles were jalapeño-flavoured pickles, I didn’t feel the need to add extra heat to my crab salad mixture. However, if you’re using regular pickles or just want even more heat, you could add a bit of sriracha sauce or even Hot Honey to the salad mixture!
Extra protein: If you want, you could even add some slices of bacon!
Herbs: You could also mix and match with chives, fresh dill, parsley or rosemary.
Add-ins: You could add other classic sandwich toppings such as lettuce leaves, tomato slices, onion slices, and/or avocado slices.
Bread: You can technically use whatever bread you want to make these sandwiches, but you can

Tips For a Picnic Perfect Sandwich

Mayo: For the best and creamiest results, I strongly encourage you use Japanese mayo in the crab salad mixture.
Prevent sogginess: For the best texture, ensure you have drained most of the moisture from the canned crab to make sure the salad clings to the sandwich.
Chill or toast: This sandwich will be delicious either served immediately or chilled to bring to a picnic, or even as a special work lunch!
Crunch: You could also add in some chopped celery for added texture.
Season: Old Bay seasoning or a squeeze of lemon juice can further enhance the crab flavour.
Make this sandwich a mel: You can add some slices of Gruyère or Swiss cheese and grill the sandwich until the cheese is nice and molten.

How to Store Crab Sandwiches

The Crab Salad

If you’ve got extra crab salad filling, be sure to transfer it into an airtight container and store in the fridge. Due to the fish and the mayo in here, I wouldn’t recommend keeping it in the fridge for longer than 3 to 4 days. Also keep in mind that the longer you keep the crab salad mixture, the more likely it is to become soggy.

The Sandwiches

What makes this sandwich perfect is that you can prepare it in advance, and it keeps well in the fridge. It’s also easily portable, making it excellent to make for summer picnics. The best way to preserve your crab sandwiches is to tightly wrap them in plastic wrap. The assembled sandwiches will stay fresh in the fridge for up to 3 to 4 days. You can reheat them gently over a non-stick pan, in an air fryer, or enjoy them cold!

More Superb Sandwiches for Summer

Let me know what you think of this recipe in the comments! If you’ve tried this recipe, be sure to post it on social media and tag it with #cookingwithanadi and mention me @cooking.with.anadi. Thank you!

crab salad recipes,easy crab salad recipe,crab salad recipe easy,crab salad sandwich,crab sandwich recipe,crab sandwich,crab salad for sushi,seafood salad recipe,crab meat sandwich recipe,seafood salad sandwich recipe,how to make crab salad sandwich,easy crab salad,crab salad recipe,crab salad sandwich recipe,easy crab salad sandwich,how to make easy crab salad,homemade crab sandwich,crab meat,how to make crab salad,simple crab salad recipe mayonnaise

sandwiches & wraps, fish & seafood, easy recipes, quick recipes

American

Yield: 2 sandwiches

Author: Anadi

Crab Salad Sandwiches

These Crab Salad Sandwiches are ready in just about 10 minutes! They require minimal ingredients and keep well, making them perfect for your summer picnic plans!

Prep time: 15 MinCook time: 5 MinTotal time: 20 Min

Cook modePrevent screen from turning off

Ingredients

For the crab salad

1 can of crab, drained
1-2 dill pickles, chopped with a splash of pickling juice
2 green onions, green and white parts finely sliced
1/2 Cups Japanese mayo, adjust as needed
2 potato buns (or buns of choice)
butter, to toast your buns

Instructions

Drain any excess water from the can of crab and lightly squeeze the crab meat to drain excess water. Add the crab meat to a bowl.
Add the remaining ingredients except for the butter and buns to the mixing bowl and mix well.
Toast the buns and then spread the crab salad from earlier onto the toasted buns. Serve immediately or serve chilled for the perfect picnic lunch.