This crab salad sandwich is nearly an exact replica of an amazing crab sandwich I had at a cafe called Ante in Edinburgh (which if you ever are in that city, I highly recommend you go!). When I first ordered the sandwich, I wasn’t sure what I was expecting. When I got served a crab salad on toasty brioche with thinly shaved cabbage slaw and a honey mustard sauce? I was in heaven. I needed to recreate the recipe here.
What’s interesting about crab salad is it is so supremely easy to make. And it pays off in dividends – lots of protein, lots of flavor, and a great texture, all while not using any cooking time! The only cooking for this recipe is the toasting of the brioche buns, which I’m not gonna lie…is pretty mandatory.
If you are a pescatarian who is looking for something to eat at a barbecue, or if you want a few more refreshing options for you summer burgers-and-hot-dogs soirée, this crab salad sandwich is a great (and easy!) place to start.
Where to buy your crab
Now with crab you have two options – you can buy it whole and boil and tear out the meat yourself. OR you can buy a nice can or pack of jumbo lump crab, which is the easier route, and honestly, the route that I prefer!
People will often think that since buying and breaking the crab yourself is the harder option, it will also be cheaper. But in terms of cost-per-pound comparisons, jumbo lump crab that you purchase is usually cheaper per pound of meat! And that doesn’t mean you are sacrificing on quality, either. Sure, crab you cook yourself will be the freshest, but brands like Chicken of the Sea produce a really high-quality jumbo lump crab that is great for this recipe. And I’ve found you can purchase it at most fish counters.
Step 1 – Make the crab salad
This recipe has three elements to it – crab salad, slaw, and honey dijon dressing. After that, you just toast the buns and go!
Here are the ingredients you will need for the crab salad:
- 1 pound jumbo lump crab
- 1/2 cup Kewpie mayonnaise
- 2 teaspoons hot sauce, I prefer Frank’s Red Hot
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
To make the crab salad sandwich, you’ll want a large bowl. Flake your jumbo lump crab meat into the bowl, pulling it apart into small pieces as you go. I tend to like to use a fork to do this, it helps pull apart the meat without me having to do too much!
Once you have the crab meat in the bowl, add your mayonnaise, hot sauce, lemon zest and lemon juice and mix. You may want to add more mayo to your liking, but I’ve found 1/2 cup is perfect for a pound of crab meat and six crab salad sandwiches.
Step 2 – Prepare the slaw
I love this slaw because it’s easy but still has a bunch of zip to it. Here is everything you will need:
- 1/2 pound red cabbage, about 1/2 of a small head
- 1/2 cup fresh dill
- 5 large scallions
- 1 teaspoon granulated sugar
- 1 teaspoon Diamond Crystal kosher salt
- 1/4 cup white wine vinegar
To prepare it, I recommend using a mandolin to slice the cabbage. The thinner the cabbage, the easier it is to eat, and the easier it is for the cabbage to combine with the vinegar, salt and sugar and get all pink and delicious. But of course, if you only have a sharp knife, slicing thinly will work just fine, too.
Add the sliced cabbage, chopped dill and sliced scallions to a bowl. Sprinkle in the salt and sugar, cover with the vinegar and mix. Set aside. The longer it sits, the better it will get.
Step 3 – Prep the honey dijon dressing
This crab salad sandwich really relies on the zip from the honey dijon dressing. And it’s a recipe you can memorize! Here are the ingredients you will need:
- 1/4 cup honey
- 1/4 cup dijon mustard
- 1 tablespoon white wine vinegar
- 1 teaspoon Diamond Crystal kosher salt
To prepare it, simply whisk all the ingredients together. Taste and adjust as needed, but it calls for a lot of salt, so I think you’ll have more than enough!
The key to making these crab salad sandwiches amazing
IS A TOASTED BUN. AND I AM NOT JOKING.
Usually I say “pick your own adventure!” when it comes to breads for sandwiches, but here, a classic, warm, buttered and toasted brioche bun is the only way.
Since the other elements of the crab salad sandwich are cold, the bun needs to be warm, buttered and fresh for it to be a good sandwich. Think of it like a lobster roll – it would be wrong if the bread was untoasted!
How to prep these sandwiches ahead of time
I get it, you’re throwing a barbecue and you’re busy! Luckily for you, these sandwiches are a dream to prep.
First, prepare all three elements of the sandwich and keep them in their separate bowls. If you are REALLY worried about preserving freshness, don’t dress the slaw yet, just leave the salt, sugar and vinegar off until right before serving. On their own, these elements will stay good in the fridge for 24 hours, max 48.
When you are ready to serve them, just mix the slaw (if unmixed), toast the buns, and assemble! These are great for prepping the morning of a summer party and then combining right when everything else for the meal is nearly ready!
And that’s it for these Crab Salad Sandwiches!
f you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.
And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you.
Crab Salad Sandwiches with Honey Dijon Dressing
I lovingly call these “Crabbie Patties,” because as a pescatarian, these crab salad sandwiches are everything I want to eat when my friends are all having burgers. It’s a lighter, refreshing sandwich, with a bright slaw and a light honey dijon dressing. It was actually inspired by a brunch I had in Edinburgh, where they served a crab salad on brioche with a honey mustard dressing and I thought it was inspired. I couldn’t get it out my head, which is why you find it now here… on my plate.
Ingredients
For the crab salad
- 1 pound jumbo lump crab
- 1/2 cup Kewpie mayonnaise
- 2 teaspoons hot sauce I prefer Frank’s Red Hot
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
For the cabbage slaw
- 1/2 pound red cabbage about 1/2 of a small head
- 1/2 cup fresh dill
- 5 large scallions
- 1 teaspoon granulated sugar
- 1 teaspoon Diamond Crystal kosher salt
- 1/4 cup white wine vinegar
For the honey dijon dressing
- 1/4 cup honey
- 1/4 cup dijon mustard
- 1 tablespoon white wine vinegar
- 1 teaspoon Diamond Crystal kosher salt
For the buns
- 6 large brioche buns
- 4 tablespoons salted butter softened
Instructions
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In a large bowl, prep the crab salad. Add the pound of jumbo lump crab and mix it up with a fork to break up the crab pieces. Add in 1/2 cup of Kewpie mayonnaise, 2 teaspoons of hot sauce, 1 teaspoon of lemon zest and 2 tablespoons of lemon juice. Mix until combined. Set in the fridge while you prep the other ingredients.
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For the cabbage slaw, use a mandolin to finely slice the cabbage, or use a sharp chef’s knife to chop it as thinly as possible. Add this to a large bowl.
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Finely chop the 1/2 cup of dill and add it to the cabbage. Thinly slice the scallions on a diagonal, dispose the last two inches of the white parts, and add the sliced scallions to the bowl.
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Add the salt, sugar and vinegar to the cabbage and mix into a slaw. Set aside. It will start to turn a vibrant purple-pink, which is a good thing!
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In a small bowl, whisk together the honey dijon dressing. Add 1/4 cup of honey, 1/4 cup of dijon mustard, 1 tablespoon of white wine vinegar and 1 teaspoon of kosher salt. Whisk until smooth.
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Now that all the sandwich elements are ready, toast the buns. Set a sauté pan over medium heat.
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While the pan is heating up, halve the six brioche buns and butter the inside of each piece. Toast the buns butter-side-down on the pan for 2 minutes, then flip and toast another 2 minutes.
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To assemble the sandwiches, add a tablespoon of the honey dijon dressing to the bottom bun. Top with the crab salad, then a pile of the slaw. Drizzle with another tablespoon of the dressing and add the top of the bun. Serve right away!
