Recipe courtesy of The Sagamore
Print
Open Faced Crab Salad Sandwich
Total:
30 min
Prep:
25 min
Cook:
5 min
Yield:
4 servings
Level:
Easy
Total:
30 min
Prep:
25 min
Cook:
5 min
Yield:
4 servings
Level:
Easy

Ingredients

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

Directions

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.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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