Photo: Annabelle Breakey; Styling: Robyn Valarik Photo by: Photo: Annabelle Breakey; Styling: Robyn Valarik

California Crab Sandwich

Reader Tom Trapani, of Millbrae, California, likes to make this sandwich when fresh Dungeness crab is in season and less expensive. He also serves it on toasted French bread with a slice of tomato.

Sunset DECEMBER 2012

  • Yield: Serves 4 (serving size: 1 sandwich)
  • Total:20 Minutes


  • 12 ounces shelled cooked crab
  • 4 ounces cream cheese, softened
  • 2 tablespoons mayonnaise
  • 3 green onions, chopped
  • 1 tablespoon lemon juice
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon cayenne
  • 8 slices sourdough sandwich bread, toasted
  • 1 avocado, sliced
  • 1 cup alfalfa sprouts


1. Mix crab, cream cheese, mayonnaise, onions, lemon juice, salt, pepper, and cayenne in a medium bowl.

2. Spoon mixture onto 4 slices of bread. Top each with some avocado and sprouts and another slice of bread and cut in half.

Nutritional Information

Amount per serving
  • Calories: 547
  • Calories from fat: 39%
  • Protein: 30g
  • Fat: 24g
  • Saturated fat: 8.1g
  • Carbohydrate: 53g
  • Fiber: 5.9g
  • Sodium: 1003mg
  • Cholesterol: 98mg

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California Crab Sandwich recipe