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When it's too hot to make crab cakes, this crab salad sandwich makes a very delectable alternative that also happens to be lighter and less oily and bready. Even though the crab is tossed in a mayo-based sauce, the lemon and Old Bay seasoning keep it light and zingy. Serve... giadzy.com

Crab Salad Sandwich with Old Bay Dressing

Serves 8

In a medium bowl, whisk together the mayonnaise, lemon zest, lemon juice, and Old Bay. Fold in the celery, red pepper, basil, and lump crabmeat, being careful not to break it up too much but making sure everything is coated evenly.

Place a handful of watercress on the bottom of each roll. Top with a scoop of crab salad and the roll top.

Crab Salad Sandwich with Old Bay Dressing

Photo of giada

Recipe by Giada De Laurentiis

Giada is a chef, mother, author and restauranteur. She is known as the Emmy-award winning television personality of Food Network’s Everyday Italian, Giada at Home, Giada In Italy, as a judge on Food Network Star, NBC Today Show correspondent, for her eight New York Times best-selling cookbooks and her debut restaurant, GIADA, in Las Vegas. Though most days, you can find her in Los Angeles with her daughter, Jade and kitten, Bella, whipping up something delicious in the kitchen involving parmiggiano reggiano or her weakness, dark chocolate!

When it’s too hot to make crab cakes, this crab salad sandwich makes a very delectable alternative that also happens to be lighter and less oily and bready. Even though the crab is tossed in a mayo-based sauce, the lemon and Old Bay seasoning keep it light and zingy. Serve the salad on lettuce leaves if you’d rather skip the roll. Buy the best crabmeat you can afford — it really makes a difference!

Crab Salad Sandwich with Old Bay Dressing

Serves: 
8 people
Cooking Level: Beginner
Prep Time
10 minutes
Cook Time
Inactive Time
Total Time
10 minutes

INGREDIENTS:

  • 1/3 cup mayonnaise
  • 1 teaspoon grated lemon zest from 1 lemon
  • 1 tablespoon fresh lemon juice from ½ of a lemon
  • 2 teaspoons Old Bay Seasoning
  • 1 celery stalk finely chopped
  • ½ small red pepper finely chopped
  • 2 tablespoons chopped basil
  • 1 pound jumbo lump crabmeat picked through for shells
  • 2 cups watercress tough stems trimmed
  • 8 small brioche rolls or potato rolls

INSTRUCTIONS:

  • In a medium bowl, whisk together the mayonnaise, lemon zest, lemon juice, and Old Bay. Fold in the celery, red pepper, basil, and lump crabmeat, being careful not to break it up too much but making sure everything is coated evenly.
  • Place a handful of watercress on the bottom of each roll. Top with a scoop of crab salad and the roll top.

NUTRITION:

Calories: 246kcal | Carbohydrates: 25g | Protein: 19g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 28mg | Sodium: 717mg | Potassium: 159mg | Fiber: 1g | Sugar: 6g | Vitamin A: 557IU | Vitamin C: 18mg | Calcium: 191mg | Iron: 2mg
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Crab Salad Sandwich with Old Bay Dressing

When it’s too hot to make crab cakes, this crab salad sandwich makes a very delectable alternative that also happens to be lighter and less oily and bready. Even though the crab is tossed in a mayo-based sauce, the lemon and Old Bay seasoning keep it light and zingy. Serve the salad on lettuce leaves if you’d rather skip the roll. Buy the best crabmeat you can afford — it really makes a difference!

Crab Salad Sandwich with Old Bay Dressing

Serves: 
8 people
Cooking Level: Beginner
Prep Time
10 minutes
Cook Time
Inactive Time
Total Time
10 minutes

INGREDIENTS:

  • 1/3 cup mayonnaise
  • 1 teaspoon grated lemon zest from 1 lemon
  • 1 tablespoon fresh lemon juice from ½ of a lemon
  • 2 teaspoons Old Bay Seasoning
  • 1 celery stalk finely chopped
  • ½ small red pepper finely chopped
  • 2 tablespoons chopped basil
  • 1 pound jumbo lump crabmeat picked through for shells
  • 2 cups watercress tough stems trimmed
  • 8 small brioche rolls or potato rolls

INSTRUCTIONS:

  • In a medium bowl, whisk together the mayonnaise, lemon zest, lemon juice, and Old Bay. Fold in the celery, red pepper, basil, and lump crabmeat, being careful not to break it up too much but making sure everything is coated evenly.
  • Place a handful of watercress on the bottom of each roll. Top with a scoop of crab salad and the roll top.

NUTRITION:

Calories: 246kcal | Carbohydrates: 25g | Protein: 19g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 28mg | Sodium: 717mg | Potassium: 159mg | Fiber: 1g | Sugar: 6g | Vitamin A: 557IU | Vitamin C: 18mg | Calcium: 191mg | Iron: 2mg
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Nut Free

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