Crabmeat Salad Sandwiches with Kicked Up Coleslaw

Even though these two recipes look similar when done, the tastes and textures are totally different. These are great summer dishes.

Both need to sit in the fridge before serving.



Printable Recipe

Crabmeat Salad Sandwich:

• 1 lb crabmeat, flaked
• 1/2 cup diced red onion
• 1/2 diced green bell pepper
• 1/2 cup diced celery
• 1/4 cup sour cream
• 1 1/2 cups mayo
• 1/3 cup Italian salad dressing
• 2 T lemon juice
• 1/2 t dried oregano
• S & P

1. In a large bowl, combine the onion, green pepper, celery and crabmeat.

2. Mix well making sure the crabmeat is well flaked.

3. In another bowl, combine the sour cream, mayo, salad dressing, lemon juice, oregano, salt and pepper.

4. Pour the dressing mixture into the crab mix and toss lightly to combine. Note: I only added about 3/4 of the dressing, as the mix was the right consistency I was looking for. You may want to add a little at a time and taste to see if you should add more dressing or not.

5. Cover and chill at least 2 hours before serving on lightly toasted buns. You can also eat it as a salad.

Kicked Up Coleslaw:

• 16 oz packaged shredded coleslaw mix
• 1/2 red onion, thinly sliced
• 2 green onions, thinly sliced
• 1 jalapeño, seeded and thinly sliced
• 3/4 cup mayo
• 2 T sour cream
• 2 T white vinegar
• 2 T sugar
• Hot sauce
• 1/2 t black pepper
• Pinch of cayenne pepper
• 1/4 t celery salt
• Pinch salt

1. In a large bowl, mix together all ingredients.

2. Allow to sit in fridge for at least 30 minutes.

Also great on burgers or BBQ sandwiches!