The first time I had a crab salad sandwich like this was in a small café in Edinburgh. I wasn’t sure what to expect when I ordered it, but what arrived was pure magic: a pillowy brioche bun, a mound of fresh crab salad, crisp cabbage slaw, and a drizzle of honey mustard. It was one of those meals that lingers in your memory — simple but unforgettable. When I got back home, I couldn’t stop thinking about it until I recreated it in my own kitchen.
Now, this version has become a summer staple for me. It’s light but still filling, refreshing but indulgent, and the best part — it requires almost no cooking. The only thing you’ll be “cooking” here is toasting the buns, and trust me, that step makes all the difference.
Where I Buy Crab
Crab is one of those ingredients where you’ve got options. You can go the old-fashioned route: buy the whole crab, boil it, and dig out the meat. I’ve done it before, and yes, it’s an experience — but it’s also messy and time-consuming.
These days, I usually pick up a pack of jumbo lump crab from the fish counter. It’s clean, fresh, and honestly saves so much time. A good brand of canned or packed crab is excellent for sandwiches like this, and more often than not, it ends up being cheaper per pound than buying whole crab. If you can find jumbo lump, grab it — the texture is exactly what makes this sandwich shine.
Step 1 – Making the Crab Salad
This is the heart of the sandwich. I flake a pound of jumbo lump crab into a bowl, taking care to break up the bigger chunks so every bite feels balanced. Then in goes mayonnaise (Kewpie gives it an extra creaminess I love), hot sauce for a kick, lemon juice, and zest to brighten everything up.
The trick is not to overmix. You want it creamy, but still with distinct pieces of crab. I’ve tested the ratio a few times and found half a cup of mayo per pound is spot on — enough to coat the crab without drowning it.
Step 2 – Preparing the Slaw
I’ve always believed a good sandwich needs a bit of crunch, and this slaw delivers. Thinly shaved red cabbage, scallions, dill, a splash of white wine vinegar, and just a pinch of sugar and salt.
If you have a mandolin, this is the time to use it. The thinner the cabbage, the better it soaks up the vinegar and softens into that bright, tangy layer that contrasts beautifully with the crab. No mandolin? A sharp knife works fine — I’ve made it both ways.
What I love most is that the longer the slaw sits, the better it tastes. I usually make it an hour ahead so the flavors really settle in.
Step 3 – Mixing the Honey Dijon Dressing
This dressing is what ties everything together. It’s equal parts honey and Dijon mustard, a splash of vinegar, and a good pinch of salt. That’s it.
I love how it adds just enough sweetness to balance the tang of the slaw and the richness of the crab. It’s also one of those dressings I make on repeat — great for salads, wraps, even grilled chicken.
The Secret To Making These Sandwiches Work
I can’t say this loudly enough: toast the buns. A soft, buttered brioche bun that’s been kissed by a hot pan is non-negotiable here. Since the crab salad and slaw are both cold, you need that warm, toasty base to make it feel like a proper sandwich.
Think lobster roll vibes — if the bread isn’t warm and buttery, it just feels wrong.
How I Prep These Ahead
If I’m hosting, I’ll prep each component separately in the morning. The crab salad goes in one bowl, the slaw in another, and the dressing in a jar. If I want to be extra cautious about freshness, I hold off on dressing the slaw until just before serving.
Come party time, all I have to do is toast the buns and assemble. It makes life so much easier when you’re juggling drinks, sides, and conversations.
Crab Salad Sandwiches with Honey Dijon Dressing
These light and refreshing crab salad sandwiches are layered with creamy crab, tangy slaw, and a sweet-savory honey Dijon dressing—all tucked into buttery brioche buns.
Ingredients
For the buns
- 6 large brioche buns
- 4 tbsp salted butter, softened
For the crab salad
- 1 lb jumbo lump crab meat
- ½ cup Kewpie mayonnaise
- 2 tsp hot sauce (such as Frank’s Red Hot)
- 1 tsp lemon zest
- 2 tbsp lemon juice
For the cabbage slaw
- ½ lb red cabbage (about ½ small head), finely shredded
- ½ cup fresh dill, chopped
- 5 scallions, thinly sliced (discard tough ends)
- 1 tsp granulated sugar
- 1 tsp kosher salt
- ¼ cup white wine vinegar
For the honey Dijon dressing
- ¼ cup honey
- ¼ cup Dijon mustard
- 1 tbsp white wine vinegar
- 1 tsp kosher salt
Instructions
- Start with the crab salad: in a mixing bowl, gently break up the crab with a fork. Stir in mayonnaise, hot sauce, lemon zest, and lemon juice until just combined. Chill in the fridge while you prepare the other components.
- For the slaw, finely shred the cabbage with a mandolin or sharp knife and place it in a large bowl. Add chopped dill and sliced scallions. Sprinkle in the sugar and salt, then pour over the vinegar. Toss well until the cabbage begins to soften and take on a bright pink-purple hue. Set aside.
- Make the dressing by whisking together honey, Dijon mustard, vinegar, and salt in a small bowl until smooth.
- Toast the buns by heating a skillet over medium heat. Butter the cut sides of each brioche bun and place them face-down in the pan. Toast for about 2 minutes until golden, then flip and toast briefly on the other side.
- To assemble, spread a spoonful of honey Dijon dressing on the bottom bun. Add a generous scoop of crab salad, top with a mound of slaw, and drizzle with more dressing. Cap with the top bun and serve immediately while the brioche is still warm.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 618Total Fat 37gSaturated Fat 15gTrans Fat 1gUnsaturated Fat 19gCholesterol 210mgSodium 1500mgCarbohydrates 51gFiber 3gSugar 20gProtein 22g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
For me, these crab salad sandwiches are summer on a plate. They’re easy enough for a quick lunch, but elegant enough for a backyard gathering. The sweet crab, tangy slaw, and honey Dijon sauce all layered on a buttery bun — it’s the kind of sandwich people remember and ask you about later.
