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Under 30 Minutes

Build-Your-Own Crab Salad Sandwiches


Mix lump crabmeat with a silky homemade mayonnaise for the perfect summer salad, and then set it out with makings for sandwiches.

  • Prep:
  • Total Time:
  • Servings: 8
  • Yield: Makes 3 cups salad

Photography: Ditte Isager

Source: Martha Stewart Living, June 2011


  • 3 cups jumbo lump crabmeat (about 1 pound)
  • 1/4 cup Martha's Lemony Mayonnaise or best-quality store-bought mayonnaise
  • 1 teaspoon finely chopped fresh chervil, plus sprigs for garnish
  • Fresh lemon juice
  • Coarse salt and freshly ground pepper
  • Sliced tomatoes
  • Mixed lettuces
  • Extra-virgin olive oil, for drizzling
  • Basil sprigs
  • Lightly toasted country bread


  1. Stir together crab, mayonnaise, and chopped chervil. Season with lemon juice, salt, and pepper. Top with chervil sprigs.

  2. Arrange tomatoes and lettuces on a platter. Season with salt and pepper, and drizzle with oil. Sprinkle with basil. Serve with crab salad and bread for assembling sandwiches.

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