If you like seafood but aren’t a fan of tuna fish salad sandwiches (like Kris), you may enjoy this crab salad sandwich instead! It was very easy to prepare ahead of time and even kept well in the refrigerator for a day. This recipe makes enough for about 1 to 1 1/2 servings, but it can be increased. Let me know if you try it!
- 6 oz. crab meat, drained (I bought a 16 oz. can and just tripled the original recipe since 16 is close to 18)
- 2 tablespoons mayonnaise
- 1/4 cup shredded carrot
- 1/4 cup diced celery
- 1 tablespoon chopped red onion
Combine all ingredients and top whole wheat bread or an open-top hot dog bun with the crab salad. The recipe that I used suggested a side dish of white beans. It was good, but I would wait to add the liquid ingredients until right before you’re ready to eat the beans. It did not keep well for multiple days because the beans got too soaked in the liquid. For the white bean recipe, combine 1/2 cup rinsed and drained canned white beans with 1 tablespoon chopped red onion, 1 teaspoon olive oil, and 1 tablespoon balsamic vinegar.