Crab Salad Sandwiches
Crab Salad Sandwiches
Piled high on a toasted sourdough roll, the sweet flavor of fresh crab shines in this simple sandwich.
Ingreadient
- 1/2 cup finely chopped celery
- 1/2 cup mayonnaise
- 1/2 teaspoon black pepper, plus more for garnish
- 1/2 teaspoon chopped fresh flat-leaf parsley
- 1/2 teaspoon kosher salt
- 1 pound picked Dungeness crabmeat or lump crabmeat
- 2 sourdough sandwich rolls, halved and toasted
- Lemon wedges, for serving
Direction
-
Stir together celery, mayonnaise, black pepper, parsley, and kosher salt in a large bowl until well combined. Fold in crabmeat until combined. Scoop crabmeat mixture evenly onto bottom halves of rolls, and sprinkle crabmeat with additional black pepper. Cover with top halves of rolls. Serve immediately with lemon wedges.
