Simple Crab Salad Sandwiches
These simple crab salad sandwiches come together in just 10 minutes and are made with crab meat, mayo, celery, and seasonings. They are perfect for lunch or when you want a light dinner.
Easy Crab Salad Croissants
Tuna salad and egg salad are some of our favorite lunches, especially during the summer months. We can throw them together and keep them in the fridge so everyone can make a sandwich whenever they are hungry.
These crab salad sandwiches are the same way. Just mix up a batch, store it in the fridge, and make a sandwich when you're ready to eat.
Add them to your collection of picnic sandwiches and take along a few sides for the perfect picnic lunch.
Ingredients & Substitutions
Ingredients Needed
Lump Crab Meat
Mayo - We prefer Hellmans.
Old Bay seasoning, lemon juice, chopped celery, parsley, and a little bit of salt and pepper.
Croissants - The croissants used in these sandwiches are mini croissants. If you choose to use larger croissants, I would double or even triple the recipe.
How to Make Simple Crab Salad Sandwiches
- Stir together the crab meat, mayonnaise, Old Bay seasoning, lemon juice, chopped celery, and parsley. Add in salt and pepper to taste.
- Cut each mini croissant in half.
- Spread the crab salad over half of the croissant and top with the other half.
Storage & Freezing Tips
Store the crab salad in an airtight container in the fridge for up to 3 days.
What to Serve with Crab Salad Croissants
- Coleslaw
- Chips
- Crackers
- Pasta salad
- Potato salad
- Corn on the cob
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Crab Salad Croissant Sandwiches
Ingredients
- 2 cans lump crab meat
- ½ c mayonnaise
- 1 teaspoon Old Bay seasoning
- 1 teaspoon lemon juice
- 1 stalk celery, finely chopped
- ½ tablespoon fresh parsley, finely chopped
- 8 mini croissants
- Salt and pepper to taste
Instructions
- Stir together the crab meat, mayonnaise, Old Bay seasoning, lemon juice, chopped celery, and parsley.
- Season with salt and pepper to taste.
- Cut each mini croissant in half lengthwise.
- Spread the crab salad over one half of the croissant and top with the other half.
