There are countless ways to enjoy the sweet-mild flavor of crabmeat, but this simple, straightforward sandwich might just be our favorite. (It’s also what Martha makes during summers in Maine when she comes across fresh crab.) In this recipe, picked crab is combined with just a touch of mayonnaise and a squeeze of lemon juice, which helps the sandwich filling hold together while allowing the full flavor of the meat to shine through. Served on buttery, lightly toasted brioche with nothing but fresh butter lettuce and sliced tomato, it’s a taste of the seashore you’ll want to make again and again this summer.
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Ditte Isager
What Type of Crab to Use in a Crab Salad Sandwich
Unless you have access to freshly cooked whole crabs (lucky you!), seek out fresh, cooked crab meat for this recipe. As it's already been picked from the shell, it's ready to use right from the container. However, you'll always want to pick through it to ensure no small bits of shells made their way into the meat.
When shopping for crab, you'll likely to come across several different grades, from jumbo to backfin to special. For this crab sandwich recipe, we recommend choosing jumbo lump, lump, or backfin meat as the larger chunks will lend a lovely texture to the filling.
The Best Bread for a Crab Salad Sandwich
We prefer a soft white bread such as brioche for this sandwich, rather than a crusty baguette or seedy multigrain. You can also spoon the crab mixture onto white or potato hamburger rolls, slider buns, or—like they do in Maine—split-top hot dog rolls.
Avoid over-mixing the crab mixture to keep the lumps of meat from falling apart. It'll make the sandwich easier to eat and create the best presentation.
Ingredients
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1 tablespoon prepared mayonnaise
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½ teaspoon freshly squeezed lemon juice
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4 ounces crab meat
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Coarse salt and freshly ground black pepper
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2 slices brioche (each ½ inch thick), toasted
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1 leaf Boston lettuce
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4 slices ripe heirloom tomato, or other large tomato
Directions
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Make crab salad:
In a small bowl, mix together mayonnaise and lemon juice until well combined. Gently fold in crab; season with salt and pepper.
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Top bread with lettuce, crab salad, and tomato:
Place one slice of brioche on work surface. Top with lettuce, crab salad, and tomato slices. Sandwich with remaining slice of bread. Serve immediately.
Variations
Martha prefers to keep the accoutrements very simple for this sandwich—just a leaf of Boston or butter lettuce and juicy sliced tomato—but if you prefer, you can substitute arugula or mixed greens for the lettuce, or add a few slices of avocado and/or crispy bacon to yours.
To mix up the crab salad itself, you can stir in a few dashes of hot sauce, a sprinkling of Old Bay Seasoning, or a touch of Dijon mustard. To add crunch, try adding some finely chopped celery, chives, or thinly sliced scallions.