Monday, May 2, 2011

Crab Egg Salad Sandwich's

They're the one's on the left. I wasn't thinking about the fact that I would be posting these pictures at the time so I'm sorry their not the prettiest pics!

This is yet another delicious version of egg salad. You can serve this on top of a salad, on crostini or the typical way - on some bread. Whatever way you like to serve it I hope you enjoy!! As usual I have made this in a large batch, but you can easily cut this in half if you like. Also if you are a fan of dill see the note below for another option. I hope all of these recipes inspire your taste buds. Enjoy and happy eating!!

Prep Time: 40 minutes - does not include cooking time for eggs
Makes: About 4 cups


10 Eggs - boiled, peeled and chopped

2 6 ounce cans lump crab meat - I like Trader Joe's, but any works

1 heaping tbs Shallot - finely chopped

2 stalks celery - finely chopped

3/4 cup mayo

1 tbs Dijon mustard

1 tbs lemon juice

salt and pepper to taste

a dash of cayenne pepper - optional

Note: For a dilly twist to this egg salad, substitute 1 tablespoon fresh chopped dill for the mustard and omit the cayenne pepper.

In a small bowl or measuring cup blend together mayonnaise, seasonings, lemon juice, shallots and mustard. In a large bowl combine eggs, celery and mayonnaise mixture together. Season with salt and pepper to taste and a dash of cayenne - if desired. Let rest in fridge for a half an hour before serving. Enjoy!!


Gabriel McGraw said...


Rachel Blair said...

Thanks Gabe! It's pretty tasty ;)