Open Faced Crab Salad Sandwich Food

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OPEN FACED CRAB SANDWICHES



Open Faced Crab Sandwiches image

My ds likes these with extra shredded cheese sprinkled over the top before broiling.Recipe source: Simply Seafood (Winter 1991)

Provided by ellie_

Categories     Lunch/Snacks

Time 15m

Yield 4-8 serving(s)

Number Of Ingredients 8

1/2 lb crabmeat, flaked
3 green onions, chopped
4 ounces cheddar cheese, shredded
2 ounces cheddar cheese, shredded (for sprinkling on top) (optional)
1/3 cup mayonnaise (reduced calorie is fine)
1/4 teaspoon cayenne pepper (or (to taste) or 1/4 teaspoon hot pepper sauce (or (to taste)
2 tomatoes
4 sourdough English muffins, split

Steps:

  • Preheat broiler.
  • In a bowl, combine crabmeat, green onions, cheese, mayonnaisse and cayenne (or hot pepper sauce).
  • Slice tomatoes into eight slices.
  • On a baking sheet or broiler pan place English muffin halves and broil 3-4 inches from heat until golden (3-5 minutes); remove from oven.
  • Place a tomato slice on each muffin half and top with crab mixture (about 1/2 cup per muffin half)and then sprinkle with extra shredded cheese, if desired.
  • Return to oven and broil until cheese browns. (3-5 minutes).

Nutrition Facts : Calories 253.2, Fat 16.4, SaturatedFat 7, Cholesterol 58.6, Sodium 793.8, Carbohydrate 8.3, Fiber 1.1, Sugar 3.3, Protein 18.4

OPEN-FACED CRAB SALAD SANDWICHES



Open-Faced Crab Salad Sandwiches image

Everyone loved the crab salad my mother-in-law contributed to a family gathering, so I reduced the fat in her recipe for this version. Serve it hot or cold or as a spread for crackers. -Lanie Kappe of Santa Ana, California

Provided by Taste of Home

Categories     Appetizers     Lunch

Time 25m

Yield 8 servings.

Number Of Ingredients 9

1/2 cup reduced-fat mayonnaise
1/8 teaspoon salt
1/8 teaspoon pepper
2 packages (8 ounces each) imitation crabmeat, chopped
1 cup shredded part-skim mozzarella cheese
1/4 cup chopped sweet red pepper
1/4 cup chopped green onions
1/4 cup chopped celery
1 loaf (8 ounces) unsliced French bread, halved lengthwise

Steps:

  • In a large bowl, combine the mayonnaise, salt and pepper. Stir in the crab, cheese, red pepper, onions and celery. Spoon over bread halves. , Place on a baking sheet. Broil 5 in. from the heat for 7-8 minutes or until lightly browned. Cut into 3-in. pieces.

Nutrition Facts : Calories 236 calories, Fat 9g fat (3g saturated fat), Cholesterol 44mg cholesterol, Sodium 420mg sodium, Carbohydrate 24g carbohydrate (1g sugars, Fiber 1g fiber), Protein 13g protein. Diabetic Exchanges

OPEN FACED CRAB SALAD SANDWICH



Open Faced Crab Salad Sandwich image

Provided by Food Network

Categories     appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 18

1/4 cup mayonnaise
1/4 cup ketchup
1/4 cup chili sauce
Lemon juice, to taste
Kosher salt and freshly ground black pepper
Dash Worcestershire sauce
Pinch crab boil seasoning (recommended: Old Bay)
1/4 teaspoon grated horseradish, optional
4 croissants
3/4 pound lump crab, picked to remove shells
2 tablespoons mayonnaise
2 tablespoons cream cheese, softened
1 teaspoon capers, chopped
Dash Worcestershire sauce
Dash hot pepper sauce
Pinch crab boil seasoning (recommended: Old Bay)
Lemon juice to taste
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 400 degrees F.
  • To make the sauce: Mix 1/4 cup of mayonnaise with the ketchup, and chili sauce in a bowl or food processor. Season the sauce with lemon juice, salt and pepper, Worcestershire, crab boil and grated horseradish and reserve.
  • To make the sandwiches: Slice the croissants in half then lightly toast them in the oven.
  • Meanwhile, in a large bowl, mix the crab with 2 tablespoons of mayonnaise, the cream cheese, and capers. Season the mixture with Worcestershire, hot pepper sauce, crab boil, lemon juice and salt and pepper.
  • Spoon or pipe the crab mixture onto the croissant halves. Arrange the sandwiches on 4 plates. Drizzle with sauce and serve.

OPEN-FACED EGG SALAD TEA SANDWICHES WITH CRAB AND POPPY SEEDS ON PUMPERNICKEL



Open-Faced Egg Salad Tea Sandwiches with Crab and Poppy Seeds on Pumpernickel image

Provided by Bobby Flay

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 11

1/2 cup mayonnaise, plus more if needed
1/4 cup finely chopped fresh dill, plus fronds for garnish
2 tablespoons Dijon mustard
2 teaspoons white wine vinegar
1 teaspoon Spanish smoked paprika
6 ounces jumbo lump crabmeat, picked over
1 teaspoon black poppy seeds
12 eggs, hard-boiled, peeled and finely chopped
Salt and freshly ground black pepper
1/4 cup julienned radish, soaked in ice water
Pumpernickel bread, cocktail-size slices, lightly toasted and buttered

Steps:

  • Whisk together the mayonnaise, dill, mustard, vinegar and paprika in a large bowl. Add the crab, poppy seeds and eggs to the mixture and toss gently to combine. Add more mayonnaise if the mixture seems dry. Season with salt and pepper.
  • Pat the julienned radish dry. Mound the egg salad on the bread and garnish with radish and dill fronds.

OPEN-FACED CRAB SALAD MELT



Open-Faced Crab Salad Melt image

Take a break from the ordinary cold tuna sandwich by serving open-faced crab salad melts. Makes a great lunch or a pleasing last-minute supper.

Provided by Feast Your Eyes

Categories     Lunch/Snacks

Time 15m

Yield 6 serving(s)

Number Of Ingredients 20

1/2 cup cream cheese, softened
2 tablespoons mayonnaise
2 tablespoons fresh lemon juice
1 teaspoon prepared horseradish
1 pinch coarse salt
1/2 teaspoon fresh ground black pepper
1 teaspoon Dijon mustard
1/4 cup yellow pepper, minced
1/4 cup red pepper, minced
2 tablespoons celery, chopped
1/4 cup scallion, chopped
2 teaspoons sesame seeds, lightly toasted
8 ounces fresh lump crabmeat, drained
2 small eggs, hard boiled and chopped
3 English muffins, split and toasted
3 tablespoons freshly grated parmesan cheese
6 tomatoes, slices (1/4-inch thick)
1 tablespoon fresh parsley, roughly chopped
1/2 teaspoon paprika
1 large lemon, cut into wedges

Steps:

  • In a small mixing bowl, combine the first seven (7) ingredients; give a good stir.
  • To the cream cheese mixture add the yellow and red peppers, celery, scalions and toasted sesame seeds. Stir well.
  • Gently stir in the crabmeat and chopped egg. Divide the the crab mixture evenly among the muffin halves, mounding slightly. Top each sandwich with one (1) tomato slice and sprinkle evenly with Parmesan cheese.
  • Broil under a pre-heated broiler about 5 inches from the heating element for 3 to 4 minutes or until the tops are lightly browned. Garnish with the parsley and paprika; serve with lemon wedges.

Nutrition Facts : Calories 252.8, Fat 12.1, SaturatedFat 5.7, Cholesterol 106.4, Sodium 421.3, Carbohydrate 23.4, Fiber 4, Sugar 5.3, Protein 15.2

OPEN FACED CRAB SANDWICH



Open Faced Crab Sandwich image

Make and share this Open Faced Crab Sandwich recipe from Food.com.

Provided by MarieRynr

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

4 slices pumpernickel bread
8 ounces crabmeat
2 stalks celery, chopped fine
4 scallions, chopped
5 -6 mushrooms, sliced
1 teaspoon caraway seed
3 -4 tablespoons mayonnaise
2 -3 tablespoons sour cream
8 slices bacon, fried and drained
4 slices cheddar cheese

Steps:

  • Toast bread under the broiler on one side only.
  • Place toasted sidedown on cookie sheet.
  • Combine crab meat, celery, scallions, mushrooms, caraway seeds, mayonnaise and sour cream.
  • Spread mixture on untoasted side of bread; top with 2 slices bacon and a slice of cheese.
  • Broil until cheese melts and bubbles.

Nutrition Facts : Calories 518.2, Fat 36.2, SaturatedFat 14.2, Cholesterol 89.5, Sodium 1341.1, Carbohydrate 21.4, Fiber 3.2, Sugar 2.1, Protein 26.9

OPEN-FACED CRAB SANDWICH



Open-Faced Crab Sandwich image

Make and share this Open-Faced Crab Sandwich recipe from Food.com.

Provided by Fluffy

Categories     Lunch/Snacks

Time 10m

Yield 6 serving(s)

Number Of Ingredients 8

16 ounces cream cheese, 2 Pks
1/2 cup ginger ale
2 tablespoons onions, Grated
2 tablespoons Worcestershire sauce
2 (6 1/2 ounce) cans crabmeat
6 English muffins
24 ounces cheddar cheese, Sliced into 12 2-oz slices
12 slices tomatoes

Steps:

  • Soften the cream cheese with the ginger ale.
  • Mix in the onion, Worcestershire sauce and crab.
  • Split the muffins in half and place 2 heaping Tbls of the crab mixture on each half.
  • Top with a slice of tomato and cheddar cheese.
  • Bake at 350 degrees F. for 10 minutes or until heated through and cheddar is melted.
  • Serve hot.

Nutrition Facts : Calories 921.1, Fat 65.4, SaturatedFat 41, Cholesterol 228, Sodium 1742.5, Carbohydrate 33.4, Fiber 2.5, Sugar 6.3, Protein 50.6

FAKE CRAB SALAD SANDWICHES



Fake Crab Salad Sandwiches image

This recipe uses those fake crabmeat "sealegs" you find in the grocery store. I can hear the purists out there groaning already. Fake crab is actually made with real fish, but seasoned to taste like crab. My daughter has a particular fondness for sealegs, and this is one of my favorite ways of preparing it for her. I don't think fake crab tastes much like real crab at all and highly recommend you do give real crab a try sometime. But for those times when you don't have any real crab, why not give this a try? It doesn't matter if you use "flake style" or "chunks" or "legs" in this recipe.

Provided by HeatherFeather

Categories     Lunch/Snacks

Time 10m

Yield 4 serving(s)

Number Of Ingredients 7

1 (8 ounce) package imitation crabmeat
1/2 cup Miracle Whip (regular or light) or 1/2 cup mayonnaise
2 stalks celery, finely chopped
3 tablespoons red onions, finely chopped
salt and pepper, to taste
4 hamburger buns or 4 other soft rolls
4 large lettuce leaves, washed and dried

Steps:

  • Drop fake crab into a food processor (or one of those hand crank food processing bowls) and pulse just a few seconds- to break up the crab into small chunks (don't go overboard).
  • Add Miracle Whip and pulse (or hand crank) another couple of seconds until crab is minced and all is blended.
  • Stir in finely chopped celery and red onion (do this by hand or you will end up with mush).
  • Season to taste with salt and pepper, if desired.
  • Serve on a soft bun with lettuce.

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