How many servings does this recipe make?

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

What ingredients do I need for Open-Faced Crab Sandwich?

You need 9 ingredients. The key ingredients include: 8 ounces picked peekytoe or lump crabmeat, picked over for bits of shell, 3/4 teaspoon finely chopped fresh long green (finger) chile, 1/2 teaspoon finely chopped fresh fennel fronds or dill leaves, 2 tablespoons extra-virgin olive oil, plus more for the bread, and more.

Is Open-Faced Crab Sandwich suitable as seafood?

Yes, Open-Faced Crab Sandwich falls under the Seafood category and is a great choice for this type of meal.

How do I store leftover Open-Faced Crab Sandwich?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Open-Faced Crab Sandwich Recipe

Name: Open-Faced Crab Sandwich
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces picked peekytoe or lump crabmeat, picked over for bits of shell; 3/4 teaspoon finely chopped fresh long green (finger) chile; 1/2 teaspoon finely chopped fresh fennel fronds or dill leaves; 2 tablespoons extra-virgin olive oil, plus more for the bread; 1/4 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 4 large (3/4-inch-thick) slices artisan bread; Garlic Aioli (page 245); Lemon wedges, for serving

Try this homemade Open-Faced Crab Sandwich recipe the whole family will love. Made with lump crabmeat, fresh long green, fresh fennel and extra-virgin o…

This Open-Faced Crab Sandwich relies on simple, everyday ingredients such as kosher salt, freshly ground black pepper, garlic aioli (page 245) and lemon wedges, for serving. It comes together quickly and makes 4 servings, at about 66 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Seafood

Servings: persons

8 ounces picked peekytoe or lump crabmeat, picked over for bits of shell
3/4 teaspoon finely chopped fresh long green (finger) chile
1/2 teaspoon finely chopped fresh fennel fronds or dill leaves
2 tablespoons extra-virgin olive oil, plus more for the bread
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 large (3/4-inch-thick) slices artisan bread
Garlic Aioli (page 245)
Lemon wedges, for serving

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Quick Info

Servings
4 servings
Calories
66 kcal
Category
Seafood

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