Crab Club Sandwich

A fun twist on a classic sandwich

This Crab Club Sandwich retains a few of the classic components of a traditional club sandwich, including the triple stack of lightly toasted bread, green lettuce, juicy tomato, and crisp bacon -- but swaps the classic chicken for a measure of crab meat in a creamy and lightly spicy mayo and a layer of fresh cucumber ribbons. This fun twist on the classic club is a hearty option for lunch or dinner!

What kind of crab meat should I use?

I want this Crab Club Sandwich to be super easy to assemble, so I opt for fresh pre-cooked lump crabmeat, which is generally easily accessible at the seafood counter or the refrigerated section of most grocery stores. If you are unable to source fresh pre-cooked crabmeat where you live, you can use pre-cooked canned crab meat instead.

Let's talk about the spicy mayo for a moment

I like to use a 3:1 mayo to sriracha ratio for the spicy mayo on this Spicy Crab Club Sandwich, which adds a light kick of spice to the mayo without dominating the flavor. If you prefer a spicier mayo, feel free to add additional sriracha to taste. If you are adamant about a mild sandwich, feel free to leave the sriracha out in place of an additional measure of mayo and a pinch of salt instead (keep the lemon juice as-is for both options).

What are cucumber ribbons?

Cucumber ribbons are simply cucumbers that have been sliced into thin "ribbons" with a vegetable peeler. The best way I've found to do this is to peel the cucumber while it's laying on a flat surface, carefully dragging the vegetable peeler along the length of it to slice ribbons. I find that the best (most intact) ribbons are those in the first several outer layers of the cucumber. Once you reach the seeded area it's harder to retain intact ribbons, so I generally turn the cucumber and repeat on the opposite side. You will need approximately 16 ribbons to make 4 sandwiches, so you will have plenty of cucumber leftover to enjoy on the side of your sandwiches.

Do I need to triple stack my bread?

Nope! If you prefer to make a traditional sandwich with two slices of bread, feel free to leave the middle slice out. I prefer a lightly toasted sourdough bread for this Crab Club Sandwich, but if you prefer the classic white bread or another option, feel free to swap it out with your favorite. You can also utilize gluten-free bread if needed.

WHAT TOOLS DO I NEED TO MAKE THIS RECIPE?

• A cutting board
• A chef’s knife - OR - tomato knife
• A vegetable peeler
• A kitchen scale (or measuring cups for less precise measurements)
• Measuring spoons
• A medium mixing bowl
• A citrus juicer (optional, but nice to have)
• A fork
• A butter knife

Are you looking to upgrade to your cooking tools or replenish your pantry? Check out my kitchen tools shop page and pantry staples shop page to find my must-have kitchen tools, pantry items, and other Whip & Wander favorites.

LOOKING FOR MORE LUNCH INSPIRATION?

Love this Crab Club Sandwich recipe? Here are some additional dishes that you might enjoy!

• Smoked Salmon Pasta Salad
• Spicy Kimchi Ahi Poke
• Tuna Nicoise Salad
• Strawberry Poppy Seed Chicken Salad
• French Chicken Salad

A note for special diets

This Crab Club Sandwich is dairy-free and can be made friendly for gluten-free diets by utilizing gluten-free bread.

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