Open Faced Crab Salad Sandwich

Total Time:
30 min
25 min
5 min

4 servings

  • For the Sauce:
  • 1/4 cup mayonnaise
  • 1/4 cup ketchup
  • 1/4 cup chili sauce
  • Lemon juice
  • Kosher salt and freshly ground black pepper
  • Dash Worcestershire sauce
  • Pinch crab boil seasoning (recommended: Old Bay)
  • 1/4 teaspoon grated horseradish, optional
  • For the sandwiches:
  • 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
  • Kosher salt and freshly ground black pepper
  • Preheat the oven to 400 degrees F.

  • To make the sauce: Mix the 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 the mayonnaise, 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.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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