Crab Salad and Sourdough Panini

Zesty crab salad sandwich in sourdough bread, grilled on a panini press.

We've made this with fresh crab and with canned crab, and fresh crab is infinitely better. The instructions call for using a panini grill, but you can easily make this as if you make any grilled sandwich on a cast iron pan or griddle surface. Just press down on the sandwich with a metal spatula and flip it once one side is browned. You can dress up the sandwich a bit with a few slices of avocado in each sandwich.

  • Prep time: 10 minutes
  • Cook time: 12 minutes
  • Yield: Makes 4 sandwiches.

Ingredients

  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped green onion
  • 1/4 cup mayonnaise
  • 4 teaspoons lemon zest
  • 1 teaspoon lemon juice
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 to 1/2 teaspoon Tabasco sauce
  • 14 to 16 oz fresh lump crab meat
  • 8 slices sourdough bread
  • 4 Tbsp butter, room temperature

Method

1 Place parsley, green onion, mayonnaise, lemon zest, lemon juice, Worcestershire sauce, black pepper, and Tabasco sauce in a large bowl.  Stir to combine. Gently fold in the crabmeat, taking care not to break up the clumps of crabmeat.

2 Heat your panini grill. Spread some butter on two slices of bread to flavor the outside of the sandwich. Turn over one slice of bread and top it a quarter of the crab mixture. Close the sandwich with the other slice of bread, buttered side up.

3 Grill two panini at a time, with the lid closed, until the the bread is toasted, 4 to 5 minutes.

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Comments

  1. Chad McKenna

    Fantastic! I have sourdough starter that is almost 50 years old. While looking for recipes I found a site offering 1847 Oregon Trail starter for free. So I’ll be trying two new recipes too.

  2. fabiola@notjustbaked

    It is Dungeness season, so this is on the list to make. I may not get to it for the game, but I need to make this. I love sandwiches. I am not sure why, but I have a love affair with bread so maybe that is it. And crab is so perfectly sweet, cant wait to make this.

  3. Linda

    Elise,

    Thanks so much for this great recipe! So easy and so delicious. I made it tonight for the Superbowl and it was a hit! I used both tobasco and a little Old Bay, plus avocado. Thanks again for all of your delicious recipes. By far, my favorite / go-to site for recipes.

    Linda

  4. reen

    I *MUST* make this! Yes, the game’s over but this would be a fantastic lunch anytime. In looking up the availability of crab locally I even learned that we have over 90 types of crab right here on the Texas Gulf Coast! Yippee! There’s always something here I want to try…thanks for all the great recipes, Elise.