Recipe courtesy of The Sagamore

Open Faced Crab Salad Sandwich

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  • Level: Easy
  • Total: 30 min
  • Prep: 25 min
  • Cook: 5 min
  • Yield: 4 servings
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For the Sauce:

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

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 to taste

Kosher salt and freshly ground black pepper


  1. Preheat the oven to 400 degrees F. 
  2. 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. 
  3. To make the sandwiches: Slice the croissants in half then lightly toast them in the oven. 
  4. 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. 
  5. Spoon or pipe the crab mixture onto the croissant halves. Arrange the sandwiches on 4 plates. Drizzle with sauce and serve.
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