Crab Salad for Sandwiches in 12 Minutes

Crab Salad for Sandwiches in 12 Minutes

crab salad 2 - 600x700

Easy Crab Salad for Sandwiches, Salad, or Appetizer

Jeff Baygents
This delightful crab salad has fantastic flavors, even with all imitation crab meat. It is good as a seafood salad, sandwich, and even as an appetizer atop crackers.
No ratings yet
Prep 12 mins
Total Time 12 mins
Servings 6 servings
Calories 148kcal


  • 14 oz Imitation Crab Meat or real crab meat lump in 6 oz cans
  • 1 tsp Lemon Juice
  • stalks celery chopped fine
  • 1 tsp Dijon mustard or yellow mustard
  • 1 tsp tarragon
  • ¼ tsp salt
  • ¼ tsp Ground Black Pepper
  • 4 tbsp mayonnaise
  • 4 tbsp sour cream or Greek Yogurt, plain
  • 3 each green onions chopped well


  • By hand, pull apart the crab meat into small pieces and add to a medium sized bowl.
    separated shredded crab meat - 150x150
  • Prepare and add in the remaining ingredients. Combine well and serve or store in fridge, covered.
    all ingredients before mixing for crab salad - 150x150


Ensure the real crab meat is cooked before using.  The pre-packaged imitation crab meat usually comes that way. 
Can also be served as a sandwich or as an appetizer topper for crackers, toast triangles, or bagel chips.


Calories: 148kcal | Carbohydrates: 13g | Protein: 4g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 548mg | Potassium: 53mg | Fiber: 1g | Sugar: 3g | Vitamin A: 121IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg


Homemade Imitation Crab Salad for Sandwiches, Salad, or Appetizers

This simple recipe for crab salad sandwich is perfect also as the main salad or as an appetizer. It is one of those rare diverse recipes that has many forms for serving and doesn’t require heating up. Also, it’s flexible in some of its ingredients.

Variations of this Recipe for Crab Salad Sandwich

Crab Salad for Sandwiches

It’s easy to make this crab salad for sandwiches recipe. There are several ways you can make them as sandwiches. Here are some of them you may like:

  • Use regular hamburger buns.
  • Regular or homemade sandwich bread, white, wheat, or honey wheat
  • Toast the sandwich bread slices first. Then add a lettuce leaf as well for the sandwich.
  • Make some foldable sandwiches using Pita bread. As a twist, heat and butter the Pita bread and sprinkle lightly with garlic powder and a hint of salt.
  • A creative, flavorful way is to make a sandwich out of Texas Toast or Toasted Garlic Bread slices.
  • Another ingenious way is having it on a sub roll. You can sprinkle it with Old Bay seasoning for added spices. Then, add lettuce, tomato, and top with either some granulated parmesan cheese or 1-2 slices of provolone cheese. You won’t need onion as it has that in it already.

You can also check out this recipe for crab dip as another option or as an appetizer for this sandwich.

Ingredients for crab salad 300x300
Ingredients for crab salad
separated shredded crab meat - 300x300
separated shredded imitation crab meat
all ingredients before mixing for crab salad - 300x300
all ingredients before mixing for crab salad
crab salad 6 - 300x300
crab salad for sandwiches ready

Imitation Crab Salad with Greek Yogurt

If you want it a bit healthier, skip the sour cream. You can replace it, as is shown in the ingredients listing, and make your imitation crab salad with Greek yogurt. And, to be more daring, try it with replacing the mayonnaise as well with Greek yogurt. I’ve made it with about 1 Tbsp of mayo and 1 Tbsp of sour cream, and then replaced the rest of those 2 amounts with Greek yogurt. However, to be fair, I used the full yogurt, instead of the low or non-fat kind.

Crab Salad Recipe with Real Crab Meat

Just as in our crab dip recipe, you can have a mixture between imitation and real or you can use all real. While the real deal comes in many forms, the popular one is real crab meat in the can. It might be labeled as “crab meat lump” in 6 oz cans. There are other types in cans and fresh but the canned lump is the most affordable usually. However, keep in mind that you might see “white crab meat” in cans cheaper than lump; those might be kind of mushy for your usage.

Food articles indicate that canned crab meat have already been pasteurized and cooked. We always recommend you review the can or ask your seafood department clerk for confirmation. Another option, if you’re at home, search the Internet for your canned brand of crab meat. Here’s an Amazon link for a variety of canned crab meat to give you an idea.

Lump Crab Salad Appetizer

The variations continue as you can use this also as a lump crab salad appetizer. Here are some of those ideas you can use to get started with. All of these are quick and easy to produce.

  • Crab Salad Triangles: Make some toast, butter the slices well, make the sandwiches, and cut them into 4 triangles.
  • Serve the crab salad atop bagel chips or crackers. Or, have a serving bowl out with the bagel chips and crackers on the side. Let everyone serve themselves for this delightful duo treat.
  • Roll the crab salad into large lettuce leaves and close them with toothpicks.
  • Crab Salad Cheddar Squares: Use regular sandwich bread and make sandwiches. Cut them into 4 squares. Add a modestly thick sharp cheddar slice in each square.

Crab Salad Easy Recipe – Easy Storage

This has been a tremendous list of various ideas for your adventure with this crab salad recipe for sandwiches. It’s remarkably easy to make the crab salad first. And then, you have the massive variety of options of what to do with it. It stores well in the fridge. The imitation crab salad will last about 3-5 days. If any real crab meat was used, you probably are looking at 2-3 days. If you’ve taken it out of the fridge frequently or have left it out a few times, the shelf life will shorten of course.

Can you freeze crab salad?

That’s a good, popular question. It’s usually not recommended for this kind of seafood salad but you can try it. First off, if you do freeze it, ensure it’s in a food storage bag or container designed for freezing. Otherwise, just double-bag it. For thawing it out, it’s best to do it in the fridge overnight. Because of its contents, leaving it out to thaw for a few hours can be a food safety issue for you. Also, trying to use the defrost cycle of a microwave isn’t good for this seafood salad.

Once it’s thawed out from the fridge, you’ll discover the texture is not near as good as it was when made. However, if you used a salad dressing instead of mayonnaise, you’ll find it will taste better than if you had frozen actual mayonnaise. A final note on freezing and then thawing it out is this. Plan on the thawed day to be the final one for consumption.

Buffalo Chicken Wings Air Fryer Recipe – Control the Crispness

Buffalo Chicken Wings Air Fryer Recipe – Control the Crispness

Air Fryer Buffalo Wings in Serving Bowl - 500x600

Buffalo Chicken Wings Air Fryer

These wings are a fantastic, popular standard for dinners, game days, and get-togethers. You control how crispy you want them.
No ratings yet
Prep 5 mins
Cook 30 mins
Total Time 35 mins
Servings 4
Calories 636kcal


1 Air Fryer


  • 1 cooking spray
  • 4 lbs. chicken wings commonly frozen in a bag
  • ½ cup wing sauce Texas Pete brand or your favorite wing sauce or hot sauce
  • 1 tbsp.. honey brown sugar or white sugar can be substituted and adjusted to your liking.
  • 3 tbsp. melted butter


  • Spray air fryer basket with cooking oil and place chicken wings on bottom of basket in a single layer.
  • Set Air Fryer (or oven, middle shelf) at 360°F and cook wings for 15 minutes then flip and cook for another 15 minutes. To flip, you can shake and lift to Air Fryer pan. Cook additional minutes for extra crispy wings.
  • While wings are cooking, mix together wing sauce, honey and melted butter until well blended.
  • In a large bowl place cooked wings and drizzle sauce over the the top. Toss wings until sauce is evenly coated.
  • Serve with our blue cheese dip recipe that goes with Wings and Veggies


If you use wings that are not frozen, you’ll want to watch the timing on this but you might only need to reduce it by 2-3 minutes total, if any at all.  If using a deep fryer, it usually only takes about 7-10 minutes (depends on qty and fryer temp).


Calories: 636kcal | Carbohydrates: 4g | Protein: 45g | Fat: 48g | Saturated Fat: 16g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 212mg | Sodium: 1175mg | Potassium: 387mg | Fiber: 1g | Sugar: 4g | Vitamin A: 626IU | Vitamin C: 2mg | Calcium: 32mg | Iron: 2mg


About The Buffalo Chicken Wings Air Fryer Recipe

While there are countless ways of creating Wings, this Buffalo Chicken Wings Air Fryer Recipe is a result of a number of years of narrowing it down to the best flavor, crispy texture, and being quickly made.

Here’s a Dip recipe that can go with Wings or Veggies like carrot or celery sticks. And visit Super Bowl Snack and Food Ideas for a list of related recipes.

Deviled Eggs Best Recipe

Deviled Eggs Best Recipe

The final deviled eggs view 2 - 500x500

Deviled Eggs Best Simple Recipe

This is the simplest, quickest, most minimal ingredients recipe for well-flavored devilled eggs possible.
5 from 1 vote
Prep 20 mins
Cook 20 mins
Cooling time 1 hr
Total Time 1 hr 40 mins
Servings 24
Calories 48kcal


  • 12 large eggs
  • 3 tbsp mayonnaise or more, to taste
  • 2 tbsp white vinegar or more, to taste
  • ¼ tsp paprika as a garnish


  • Hard boil the eggs and then run over cold water to cool them down quicker. Then, peel them, rinse them, and dry them off a bit with a paper towel. Cut the eggs in half, lengthwise.
    Preparing the deviled eggs halves view 1 - 300x200
  • Scoop out the yellow yolks and put into a small mixing bowl.
  • Add the mayonnaise and vinegar to the yolks and mash them up to mix together well. Adjust the mayonnaise and vinegar to taste.
  • Using a spoon, scoop up the yellow yolk mixture and put into each of the white halves of eggs.
    Making the deviled eggs yolk mixture view 1 - 300x430
  • Sprinkle the tops of each with a touch of paprika.
    The final deviled eggs view 3 300x400


Calories: 48kcal | Carbohydrates: 1g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 47mg | Potassium: 35mg | Fiber: 1g | Sugar: 1g | Vitamin A: 138IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg


About This Deviled Eggs Best Recipe

This is a deviled eggs best recipe because it’s so simple to make. It uses all common ingredients. It’s very affordable. And it is a super surprising side dish or salad alternative.

Is it spelled “deviled” or “devilled”?

If in U.S. or Canada, it’s “deviled”. In other English-speaking countries, it’s “devilled”. Visit here to read more.

Visit™ often for other recipes and related blog articles.

Preparing the deviled eggs halves view 1 - 300x200
Preparing the deviled eggs halves
Making the deviled eggs yolk mixture view 1 - 300x430
Making the deviled eggs yolk mixture
The final deviled eggs best recipe view 1 - 300x290
The final deviled eggs simple result
Recipe for Liver Pate Easy and Fast

Recipe for Liver Pate Easy and Fast

Liver Pate with club crackers view 2 - 500x560

Recipe for Liver Pâté: Chicken Livers

A favorite in our house, even with the kids.
No ratings yet
Prep 10 mins
Cook 20 mins
Refrigerator Time 4 hrs
Total Time 4 hrs 30 mins
Servings 10
Calories 221kcal



  • 1 lb chicken livers
  • 1 cup butter 1 cup = 2 sticks
  • 1 medium onion
  • ½ tsp paprika
  • tsp salt
  • tsp pepper


  • Rinse chicken livers in a colander and cut up onion. Remove any heart or gizzards, if exists.
    Rinse livers in colander view 1 - 200x200
  • Melt ¼ of the butter in a medium skillet. That's ½ stick for every lb. of livers. Add chicken livers, onion, paprika, salt and pepper and mix together. Begin to cook at medium-high for 1-2 minutes. Then, reduce to low heat.
    Melt butter and add remaining ingredients view 1 - 250x150
  • Cover and cook over low heat at least 12-15 more minutes. Ensure liver is fully cooked and onions translucent. Scrape bottom and stir a couple of times during cooking. Blend mixture until smooth in an electric blender while slowly adding the remaining butter.
    Recipe for Liver Pâté Cover to fully cook livers view 1 - 250x220
  • Transfer blended contents into a mold or a serving dish and chill until firm, usually about 3-4 hours.
    Transfer blended pate to storage container view 1 - 250x250
  • Remove from fridge about 10-15 minutes before serving. Serve with crackers or bagel chips.
    Serve with club crackers view 1 - 200x220


Calories: 221kcal | Carbohydrates: 1g | Protein: 8g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 205mg | Sodium: 224mg | Potassium: 127mg | Fiber: 1g | Sugar: 1g | Vitamin A: 5600IU | Vitamin C: 9mg | Calcium: 12mg | Iron: 4mg


About This Recipe for Liver Pate

This recipe for Liver Pâté , when prepared by Gourmet Chefs, has more added ingredients and the meat is commonly under-cooked, in our opinion. Ours is fully cooked. And our emphasis is to use regular ingredients, quick and easy steps, and enjoy the taste that everyone comes back to ask for more. It’s been enjoyed for decades and the recipe remains unchanged for just as long.

Recipe for Liver Pate Easy to Serve

Regarding serving, this liver pate is easy as well. However, if it’s fresh from the fridge, you’ll want to include a small serving knife to cut it. Until it gets closer to room temperature, it will require a bladed utensil. Think of how a stick of butter acts in a similar fashion. After it softens, it’s still considered a “spread” and not a “dip” so a serving utensil is still used.

Visit™ often for other recipes and related blog articles. And, see other similar recipes here for appetizers and holiday sides.

Melt butter and add remaining ingredients view 1 - 250x150
Melt butter and add remaining ingredients
Cover to fully cook livers view 1 - 250x220
Cover to fully cook livers
Serve with club crackers view 1 - 200x220
Serve with club crackers

Click here to learn about Liver Pâté from Wikipedia.

Recipe for Crab Dip

Recipe for Crab Dip

Crab Dip view 4 - 600x500

Recipe for Crab Dip Hot or Cold With Real or Imitation Crab Meat

The easy homemade crab dip recipe cold or hot servings will astound your guests. It uses real or imitation crab meat or a combination of both.
No ratings yet
Prep 5 mins
Cook 25 mins
Total Time 30 mins
Servings 10 people
Calories 237kcal


  • 8 oz softened cream cheese
  • ½ cup sour cream
  • cup shredded cheddar cheese sharp or mild
  • cup mayonnaise
  • tsp. seasoned salt
  • 12 oz. crab meat lump, available as 6 oz. cans. Alternatively, can replace or mix with imitation crab meat
  • tsp. Worcestershire Sauce
  • 1-1½ tbsp. chives freeze dried
  • tbsp. lemon juice
  • 4 drops hot sauce Optional but recommended


Instructions for Recipe for Crab Dip HOT

  • Preheat oven to 350° F.
  • In a medium mixing bowl, combine softened cream cheese, mayonnaise and sour cream. Stir until mixture is creamy. Stir in the remaining ingredients, mixing until well combined.
  • Transfer mixture into a small baking dish and bake 25 – 30 minutes until brown and bubbly.
  • Serve hot (or later cold) with crackers, veggies, baguettes.

Instructions for Recipe for Crab Dip COLD

  • For this recipe, the crab meat MUST be already cooked, such as in imitation crab meat.
  • In a medium mixing bowl, combine softened cream cheese, mayonnaise and sour cream. Stir until mixture is creamy. Stir in the remaining ingredients (ensuring only imitation crab meat or crab meat that is cooked). Mix until well combined.
  • Serve cold with crackers, veggies, baguettes.


Calories: 237kcal | Carbohydrates: 2g | Protein: 11g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 800mg | Potassium: 143mg | Fiber: 1g | Sugar: 1g | Vitamin A: 628IU | Vitamin C: 5mg | Calcium: 156mg | Iron: 1mg


Recipe for Easy Crab Dip

You can make this crab dip easy in about 5 minutes. The ingredients are simple and this is an excellent tasting crab dip recipe with cream cheese. For the recipe for crab dip cold, you just ensure you’ve used imitation crab meat (already cooked) and you’re ready to serve it in about 5 minutes. As a secondary choice, for recipe for crab dip hot, you just bake it for about 25 minutes. So, it’s ready in 30 minutes hot.

Ingredients for Crab Dip

Here are the crab dip ingredients from this crab dip recipe hot or cold. It uses cream cheese, mayo, sour cream, seasoned salt, chives, lemon juice, Worcestershire sauce, hot sauce, and crab meat (real, imitation, or 1/2 of each).

Recipe for Crab Dip Hot

This crab dip recipe procedure is extremely diverse. If using real crab meat, it needs to be initially baked. However, it can also use all imitation crab meat, or as a hybrid (1/2 of each). Also, it can be served hot when baked.

Recipe for Crab Dip Cold

If you want it cold, you have 2 ways to make this recipe for crab dip cold. This particular crab dip recipe is excellent for after it’s been cooked and refrigerated or you can have it with all imitation crab meat and serve it cold right away.

1st Recipe for Crab Dip Cold

Follow the listed recipe ensuring the crab meat has been pre-cooked. In other words, you can have this recipe for crab dip cold if you only use the imitation crab meat that is already cooked. Or, it can be served cold if you’ve ensured the real crab meat you’re using has already been cooked.

2nd Recipe for Crab Dip Cold

Follow the above recipe. Then, you’ll need to let it cool down and refrigerate it for about 3 hours or longer. It can be served cold.

Drinks with Recipe for Crab Dip

Surprisingly, the Cranberry Mimosa drink goes well with this dip. Here are some related recipes.


Visit™ often for other recipes and related blog articles.

Click here to learn about Crab Meat from Wikipedia.

Crab Dip Recipe Cold ingredients - 250x250
Crab Dip Recipe ingredients