📝 About This Recipe
This elevated take on a seaside classic celebrates the delicate, sweet flavor of premium lump crab meat without masking it in heavy dressings. We combine succulent crab with a bright, citrus-forward aioli, crunchy celery, and fresh garden herbs for a refreshing bite that feels like a summer breeze. Served on a butter-toasted brioche bun, it’s the ultimate indulgence for seafood lovers seeking a sophisticated yet approachable lunch.
🥗 Ingredients
The Crab Base
- 1 pound Lump Crab Meat (fresh or high-quality pasteurized, picked through for shells)
- 1/2 cup Celery (finely diced for crunch)
- 1 small Shallot (minced very finely)
- 2 tablespoons Fresh Chives (finely snipped)
- 1 tablespoon Fresh Dill (chopped)
The Dressing
- 1/3 cup Mayonnaise (high-quality or homemade)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1/2 teaspoon Lemon Zest (finely grated)
- 1/2 teaspoon Old Bay Seasoning (for a classic coastal kick)
- 1 teaspoon Dijon Mustard (for subtle tang)
- 1/4 teaspoon Kosher Salt (to taste)
- 1/4 teaspoon Black Pepper (freshly cracked)
The Assembly
- 4 pieces Brioche Rolls (top-split or New England style)
- 2 tablespoons Unsalted Butter (softened for toasting)
- 4 leaves Bibb Lettuce (washed and dried)
- 2 pieces Radishes (thinly sliced for garnish)
👨🍳 Instructions
-
1
Gently drain the crab meat of any excess liquid. Spread the meat out on a parchment-lined tray and carefully inspect for any missed shell fragments or cartilage, keeping the lumps as intact as possible.
-
2
In a large chilled mixing bowl, whisk together the mayonnaise, lemon juice, lemon zest, Dijon mustard, and Old Bay seasoning until smooth and emulsified.
-
3
Add the finely diced celery, minced shallots, chives, and dill to the dressing. Stir well to ensure the aromatics are evenly distributed.
-
4
Fold the crab meat into the dressing mixture using a rubber spatula. Use a very light hand to avoid breaking the beautiful lumps of crab; you want it coated, not mashed.
-
5
Season with kosher salt and freshly cracked black pepper. Taste a small amount and adjust the lemon or salt if needed. Cover and refrigerate for at least 15-30 minutes to let the flavors marry.
-
6
While the salad chills, prepare the rolls. Generously butter the outer sides of the brioche rolls from edge to edge.
-
7
Heat a non-stick skillet or griddle over medium heat. Place the rolls buttered-side down and toast for 1-2 minutes until they are golden brown and slightly crisp.
-
8
Carefully pry open the top of the warm rolls. Place one leaf of Bibb lettuce inside each roll; this acts as a barrier to keep the bread from getting soggy.
-
9
Scoop a generous portion of the chilled crab salad into each roll, piling it high so it looks bountiful.
-
10
Garnish with the thinly sliced radishes and an extra sprinkle of fresh chives or a tiny pinch of Old Bay for visual appeal.
-
11
Serve immediately while the buns are still warm and the crab is refreshingly cold.
💡 Chef's Tips
Use 'Jumbo Lump' crab if your budget allows for the best texture and visual impact. Always chill your mixing bowl before preparing the salad to keep the seafood at a safe, crisp temperature. If you cannot find brioche, high-quality thick-cut sourdough toasted in butter is a fantastic alternative. Don't over-mix! The goal is to see distinct pieces of crab rather than a uniform paste. For an extra touch of luxury, drizzle a teaspoon of melted clarified butter over the finished sandwich right before serving.
🍽️ Serving Suggestions
Pair with a crisp, chilled glass of Sauvignon Blanc or a dry Rosé. Serve alongside kettle-cooked sea salt and vinegar potato chips for a satisfying crunch. A simple side of pickled cucumbers or a light vinegar-based coleslaw cuts through the richness beautifully. Corn on the cob with lime butter makes this a complete summer feast. For a lighter option, serve the crab salad inside a hollowed-out avocado or tomato instead of bread.