Crab Sandwich and Chips
Crab sandwich and chips is usually:Crab sandwich: Bread or a bun filled with crab meat, often mixed with mayo, lemon, seasoning, and sometimes lettuce or cucumber.Chips: Depending on where you are:UK: hot fried potato chips = what Americans call friesUS: crispy packaged potato chipsSo the meal could mean a crab sandwich served with fries or with potato chips, depending on local usage.
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Ingredients
For the crab filling
- 1 pound lump crab meat picked over for shells
- 1/3 cup mayonnaise
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh chives chopped or parsley
- 1/4 teaspoon Old Bay seasoning
- 1/8 teaspoon black pepper
- 1/4 teaspoon salt or to taste
- 1 celery stalk finely diced
- 1 tablespoon red onion finely diced
For the sandwiches
- 8 slices sandwich bread sourdough, or brioche
- 2 tablespoons softened butter optional for toasting
- 4 leaves lettuce
- 8 cucumber thin slices or tomato, optional
For the chips
- 1 large bag potato chips for serving
- 1 1/2 pounds frozen French fries if you mean chips in the British sense
Instructions
Make the crab filling
- In a medium bowl, mix together: mayonnaise lemon juice Dijon mustard chives or parsley Old Bay black pepper salt celery red onion
- Gently fold in the crab meat. Try not to break it up too much.
Prepare the bread
- If desired, lightly butter the bread and toast it in a skillet or toaster until golden. You can also leave it soft.
Assemble the sandwiches
- Lay out 4 slices of bread. Top each with lettuce and cucumber or tomato if using. Divide the crab mixture evenly among the sandwiches, then top with the remaining bread slices.
Prepare the chips
- For potato chips: serve on the side straight from the bag.
- For French fries: bake or air-fry according to package directions until hot and crisp.
Serve
- Cut sandwiches in half and serve with chips on the side.
Disclaimer
Some parts or all of recipe maybe AI-generated. Recipe pictures are examples of recipe and represent no affiliation with photographer.
Nutrition
Calories: 1228kcal (61%)Carbohydrates: 120g (40%)Protein: 38g (76%)Fat: 68g (105%)Saturated Fat: 16g (100%)Polyunsaturated Fat: 16gMonounsaturated Fat: 31gTrans Fat: 0.3gCholesterol: 71mg (24%)Sodium: 2655mg (115%)Potassium: 2551mg (73%)Fiber: 15g (63%)Sugar: 12g (13%)Vitamin A: 729IU (15%)Vitamin C: 52mg (63%)Calcium: 278mg (28%)Iron: 7mg (39%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
Equipment
- measuring cups and spoons
- Spoon or rubber spatula
- Toaster or skillet, optional
- parchment paper optional
- Citrus juicer for the lemon juice
- Small colander or paper towels if the crab needs draining
- Serrated knife for slicing sandwiches
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