Crab Salad Panini

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

  • Brandon @ Kitchen Konfidence

    Love this mash up!! What would be a good soup pairing in the same spirit? Perhaps a seafood cioppino with old bay rouille?

    • Elise Bauer

      Perfect! I love the idea of an Old Bay rouille. Serve it on toasted sourdough to dunk in the cioppino broth.

  • Gerry @ Foodness Gracious

    I say forget the game and we just eat crab paninis all day long! Wonderful…

  • 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

    xxxxxyyyyy