Deviled Crab Salad Sandwiches Recipe

Name: Deviled Crab Salad Sandwiches
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound jumbo lump crabmeat (about 2 cups); 1 cup mayonnaise; 2 teaspoons Old Bay seasoning; 2 teaspoons Dijon mustard; 1/4 cup thinly sliced scallions; 1/4 cup thinly sliced celery; 12 thin slices pumpernickel bread (about 3 1/2 inches square and 1/8 inch thick); 8 tablespoons softened butter; 1/4 cup thinly sliced red onion; 4 hard-boiled eggs, thinly sliced; 2-3 heads of crisp baby lettuce

Servings: persons

1 pound jumbo lump crabmeat (about 2 cups)
1 cup mayonnaise
2 teaspoons Old Bay seasoning
2 teaspoons Dijon mustard
1/4 cup thinly sliced scallions
1/4 cup thinly sliced celery
12 thin slices pumpernickel bread (about 3 1/2 inches square and 1/8 inch thick)
8 tablespoons softened butter
1/4 cup thinly sliced red onion
4 hard-boiled eggs, thinly sliced
2-3 heads of crisp baby lettuce

1
["1. In a medium-sized bowl combine the crab, mayonnaise, Old Bay seasoning, mustard, scallions, and celery. Mix gently until ingredients are evenly distributed and well coated with mayonnaise.", "2. Place four slices of bread on a clean surface and spread a half tablespoon of butter on each slice. Spread each slice with one sixth of the crab salad and top with thin layers of onion, egg, and baby lettuce.", "3. Butter both sides of four more slices of bread and top each half sandwich with one of these slices. Spread each sandwich with a third of the remaining deviled crab and the remaining onion, egg, and lettuce.", "4. Close the sandwiches with the four remaining bread slices, spread on oneside with the rest of the butter. Press firmly, butter side down, to ""seal"" the sandwich.", "5. Slice off crusts then slice each sandwich into four triangular finger sandwiches and place on a platter.", "6. Cover sandwiches with damp paper towel and plastic wrap, and chill for at least 30 minutes. (Crab salad may be made up to one day ahead and the assembled sandwiches up to several hours ahead.)"]

769

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 pound jumbo lump crabmeat (about 2 cups), 1 cup mayonnaise, 2 teaspoons Old Bay seasoning, 2 teaspoons Dijon mustard, and more.

Yes, Deviled Crab Salad Sandwiches falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Deviled Crab Salad Sandwiches

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions