Crab Sandwich
A savory crab sandwich with melted Swiss and Parmesan cheeses, bacon, and sautéed mushrooms and onions, perfect for a comforting lunch or casual gathering.
Ingredients
Instructions
- Cook bacon until crisp, then remove and drain.
- Saute mushrooms and onions in bacon drippings until the mushrooms begin to turn brown.
- Cool the mushroom and onion mixture.
- Combine crab meat, grated Swiss cheese, grated Parmesan cheese, and mayonnaise.
- Add the crab mixture to the bacon, mushrooms, and onions mixture and mix well.
- Spread the mixture on sliced, buttered English muffins or French bread slices.
- Place the assembled sandwiches on a cookie sheet.
- Bake at 400°F for 15 minutes until heated through and cheese is melted.
Tips & Substitutions
For added flavor, consider substituting the Swiss cheese with Gruyère or adding fresh herbs like dill or parsley to the crab mixture. If you're short on time, pre-cooked bacon can be used. To make it lighter, try Greek yogurt in place of mayonnaise. For a spicy kick, increase the cayenne pepper to your taste.
Serving Suggestions
Serve these delicious crab sandwiches with a fresh green salad or some crispy potato chips for a complete meal. They pair beautifully with My Clam Chowder for a comforting seafood feast. A chilled white wine or sparkling water can also enhance the flavors of the dish.
Storage & Reheating
Store any leftover crab sandwiches in an airtight container in the refrigerator for up to 2 days. To reheat, place them in a preheated oven at 350°F for about 10 minutes, or until warmed through. Avoid microwaving, as it can make the bread soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Crab Sandwich contains roughly 705 calories, with 35g protein, 84g carbohydrates, and 40g fat. It is an excellent source of vitamin A (331% of the Daily Value), dietary fiber (147% of the Daily Value), and iron (133% of the Daily Value), and a good source of vitamin C and vitamin D. Note that it is relatively high in sodium, at 525mg per serving (23% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use canned crab meat for this recipe?
Yes, canned crab meat is a convenient option and can work well in this recipe. Just be sure to drain it thoroughly to avoid excess moisture. Fresh crab meat will have a better flavor and texture, but canned can be a great time-saver.
Can I freeze the crab sandwich mixture?
Yes, you can freeze the crab mixture before baking it. Store it in an airtight container for up to 3 months. Thaw it in the refrigerator overnight before spreading it on the bread and baking. This is a great way to prepare ahead for gatherings.
What can I substitute for English muffins?
Thick slices of French bread or sourdough also work well for this recipe. These options will hold up nicely to the crab mixture and provide a delightful crunch when baked. You could also try whole grain or gluten-free bread for a healthier alternative.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).