Crab and Cucumber Salad Sandwiches
A cool, creamy crab and cucumber salad tucked into toasted buns for a fresh, crunchy sandwich with a little seaside comfort.
Prep 10 min · Cook 3 min · Total 13 min · Makes 4 sandwiches
Ingredients
- 1/2 cup mayonnaise
- 1 teaspoon Dijon mustard
- 2 tablespoons fresh lemon juice
- 1 tablespoon chopped fresh dill
- Salt and freshly ground black pepper, to taste
- 8 slices white bread, lightly toasted
- 4 ounces cooked crabmeat, flaked
- 1/2 English cucumber, thinly sliced
- 4 lettuce leaves
Directions
Add the mayonnaise and scallions to a large bowl, followed by the lemon zest, lemon juice, tarragon, Old Bay, plus 1/4 tsp. each salt and pepper; stir until smooth. Carefully fold in the crab, cucumber, and peas. Taste, then adjust with extra salt, pepper, or lemon juice. Toast the buns, then butter them. Slip the lettuce leaves inside, spoon the salad into the buns, and serve.