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–+ servings

Crab Salad Sandwiches with Honey Dijon Dressing

5 from 1 review
I lovingly call these "Crabbie Patties," because as a pescatarian, these crab salad sandwiches are everything I want to eat when my friends are all having burgers. It's a lighter, refreshing sandwich, with a bright slaw and a light honey dijon dressing. It was actually inspired by a brunch I had in Edinburgh, where they served a crab salad on brioche with a honey mustard dressing and I thought it was inspired. I couldn't get it out my head, which is why you find it now here... on my plate.
Prep Time 20 minutes
Cook Time 10 minutes
Servings: 6 sandwiches

Equipment

Ingredients

For the crab salad
  • 1 pound jumbo lump crab
  • 1/2 cup Kewpie mayonnaise
  • 2 teaspoons hot sauce, I prefer Frank's Red Hot
  • 1 teaspoon lemon zest
  • 2 tablespoons lemon juice
For the cabbage slaw
  • 1/2 pound red cabbage, about 1/2 of a small head
  • 1/2 cup fresh dill
  • 5 large scallions
  • 1 teaspoon granulated sugar
  • 1 teaspoon Diamond Crystal kosher salt
  • 1/4 cup white wine vinegar
For the honey dijon dressing
  • 1/4 cup honey
  • 1/4 cup dijon mustard
  • 1 tablespoon white wine vinegar
  • 1 teaspoon Diamond Crystal kosher salt
For the buns
  • 6 large brioche buns
  • 4 tablespoons salted butter, softened

Instructions 

  1. In a large bowl, prep the crab salad. Add the pound of jumbo lump crab and mix it up with a fork to break up the crab pieces. Add in 1/2 cup of Kewpie mayonnaise, 2 teaspoons of hot sauce, 1 teaspoon of lemon zest and 2 tablespoons of lemon juice. Mix until combined. Set in the fridge while you prep the other ingredients.
  2. For the cabbage slaw, use a mandolin to finely slice the cabbage, or use a sharp chef's knife to chop it as thinly as possible. Add this to a large bowl.
  3. Finely chop the 1/2 cup of dill and add it to the cabbage. Thinly slice the scallions on a diagonal, dispose the last two inches of the white parts, and add the sliced scallions to the bowl.
  4. Add the salt, sugar and vinegar to the cabbage and mix into a slaw. Set aside. It will start to turn a vibrant purple-pink, which is a good thing!
  5. In a small bowl, whisk together the honey dijon dressing. Add 1/4 cup of honey, 1/4 cup of dijon mustard, 1 tablespoon of white wine vinegar and 1 teaspoon of kosher salt. Whisk until smooth.
  6. Now that all the sandwich elements are ready, toast the buns. Set a sauté pan over medium heat.
  7. While the pan is heating up, halve the six brioche buns and butter the inside of each piece. Toast the buns butter-side-down on the pan for 2 minutes, then flip and toast another 2 minutes.
  8. To assemble the sandwiches, add a tablespoon of the honey dijon dressing to the bottom bun. Top with the crab salad, then a pile of the slaw. Drizzle with another tablespoon of the dressing and add the top of the bun. Serve right away!