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Recipe

Crab and Cucumber Salad Sandwiches

Servings: 4

This crab salad is a riff on the classic and ever-popular lobster roll. The buttered toasted bun brings it together, but if you want to skip the carbs, serve in a tender lettuce cup. Chips on the side are optional but fun.

Ingredients

  • 1/2 cup mayonnaise
  • 2 large scallions, thinly sliced, white and light-green parts only (about 3 Tbs.)
  • 1/2 lemon, zested and juiced; more to taste
  • 1 Tbs. minced fresh tarragon
  • 1 tsp. Old Bay Seasoning
  • Kosher salt and freshly ground black pepper
  • 8 oz. cooked crabmeat (pasteurized lump works well)
  • 1/2 cup diced English cucumber
  • 1/2 cup petite green peas, fresh or frozen
  • 4 brioche hot dog rolls
  • Unsalted butter, softened (as needed)
  • 1 small head Boston lettuce

Nutritional Information

  • Calories (kcal) : 620
  • Fat Calories (kcal): 370
  • Fat (g): 41
  • Saturated Fat (g): 15
  • Polyunsaturated Fat (g): 13
  • Monounsaturated Fat (g): 5
  • Cholesterol (mg): 195
  • Sodium (mg): 1020
  • Carbohydrates (g): 39
  • Fiber (g): 1
  • Sugar (g): 6
  • Protein (g): 22

Preparation

  • In a large bowl, combine the mayonnaise, scallions, lemon zest and juice, tarragon, old Bay, and 1/4 tsp. each salt and pepper. Gently stir in the crab, cucumber, and peas. Season to taste with more lemon juice, salt, and pepper.
  • Toast and butter the buns. Tuck the lettuce leaves into the buns, divide the salad among the buns, and serve.

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