Open-Faced Crab Salad Sandwiches

Judy Garcia


I adapted this from a recipe I found in a Taste of Home Contest Winning Annual Recipes book. My guys deemed it a 'keeper'


★★★★★ 4 votes

25 Min
10 Min


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  • 1/2 c
    mayonnaise (may substitute low-fat)
  • 1/8 tsp
    garlic salt
  • 1/8 tsp
    ground black pepper
  • 16 oz
    imitation crab meat (may use real crab)
  • 1 c
    (4 oz) shredded mozzarella cheese
  • 2 Tbsp
    sweet red bell pepper, finely chopped
  • 2 Tbsp
    green onion, finely chopped
  • 1/4 c
    celery, finely chopped
  • 1
    loaf unsliced french bread, halved lengthwise*
  • 1/2 to 1 c
    grated cheddar cheese, if desired

How to Make Open-Faced Crab Salad Sandwiches


  1. In a large bowl, combine the mayonnaise, garlic salt and pepper. Stir in the crab, cheese, red pepper onions and celery. Spread over bread halves* Sprinkle with cheddar cheese, if desired.
  2. Place bread halves on baking sheet. Broil 5 inches from heat for 7-8 minutes or until lightly browned. Cut into 3-inch pieces.
  3. MY NOTE: I used 6-inch submarine rolls instead of the loaf of French bread.

Printable Recipe Card

About Open-Faced Crab Salad Sandwiches

Main Ingredient: Seafood
Regional Style: American
Other Tag: Quick & Easy

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