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Crab Sandwich with Chilli and Lime

Canned crab sandwich, a delicious lunchtime treat featuring a bright & zingy mayonnaise with coriander, lime & fresh chilli on seeded bread.

There is no cooking involved in this delicious sandwich and it should take no longer than 15 minutes to prepare which makes it the ideal quick lunchtime treat.

Canned crab sandwich with coriander, lime and chilli mayonnaise on seeded bread.

Canned Crab Sarnie

You can’t beat a deep-filled cold sandwich for lunch, my site is littered with examples that range from classics like egg and cress sandwiches to cheese and onion sandwiches to slightly less normal fayre like my corned beef and piccalilli sandwich.

My latest offering is a wonderfully zesty and lightly spiced canned crab and mayonnaise sandwich.

I use a combination of lump crab and shredded crab to deliver texture and flavour. Tinned crab is superb, I use it in dishes like my crab cakes and even my crab ravioli recipes.

Rather than the very typical mayo and chive approach, I have added lots of citrusy flavours to my sarnie and a wee bit of spice.

I add lime juice and loads of fresh coriander to my filling, which complements the sweet crabmeat perfectly.

Then the spice, I add a medium hot red chilli and a splash of Tabasco sauce and it all works beautifully.

It’s all piled into some seeded wholemeal bread, and there is no cooking, so you are ready to eat in just 10-15 minutes.

Overhead canned crab sandwiches with coriander, lime and chilli mayonnaise serve with crisps.

Frequently Asked Questions

What sort of bread do you use?

I use a seeded wholemeal bread, but you could use anything you like.

This is particularly good on a brioche bun, the sweetness is a wonderful match for the sweetness of the crab.

Can I use low-fat mayonnaise?

Yes, if a low-fat/low-calorie option is important to you then go right ahead.

If you have time and you are going to use it up over the following days, homemade mayonnaise is a wonderful option!

How spicy is this sandwich?

We all have different tolerances to chilli heat, I find this sandwich to be fairly modestly spiced. But, if you are sensitive to spice you can dial that back by reducing the amount of chilli and Tabasco sauce.

I don’t like coriander can I use a different herb?

Parsley is the obvious option and it would work well in this recipe. However, chopped rocket (arugula) works particularly well too.

If you are removing the coriander, you may benefit from adding a little more lime juice.

Close-up canned crab sandwich with coriander, lime and chilli mayonnaise on seeded bread.

Serving Suggestions

Like so many of my cold sandwich recipes, this crab sandwich is a lunchtime meal and as a result, I rarely serve it with a “side”.

However, a cold sarnie for lunch always means there is a little room for some crisps.

If I was particularly hungry I would throw some frozen french fries in the air fryer or even rustle up some air fryer chips.

Tinned crab sandwiches with coriander, lime and chilli mayonnaise serve with crisps.

Equipment Used

I only mention specific brands of equipment if I think they make a material difference to a recipe. But, if you have any questions feel free to ask them in the comments section below the recipe.

  • Chopping board.
  • Kitchen knife.
  • Butter knife.
  • Mixing bowl.
  • A combination of weighing scales, measuring cups and spoons.
Canned crab sandwich with coriander, lime and chilli mayonnaise served with crisps.
Yield: 2 Servings

Crab Sandwich Recipe with Chilli, Lime and Coriander

Prep Time: 15 minutes

A delicious tinned or canned crab sandwich makes for a fantastic special sandwich for lunch, my version blings up mayonnaise with chilli, lime and coriander which perfectly complement the sweet white crabmeat.

Ingredients

  • 4 Slices Seeded Wholemeal Bread
  • Butter for the Bread (Around 35g in Total)
  • 2 x 145g (5oz) Canned Crab
  • 30g (½-⅓ Packed Cup) Coriander
  • 1 Medium Hot Red Chilli Pepper
  • 50g (3 Tbsp) Mayonnaise
  • 3 Dashes Tabasco Sauce
  • 1 Tsp Lime Juice
  • Salt if Required

Instructions

  1. Drain the crab and place it in a mixing bowl, I use 1 can of shredded white crab meat and one can of lump crab meat.
  2. Chop the coriander and add it to the bowl.
  3. Remove the seeds from the chilli, dice it as finely as possible, and add it to the bowl.
  4. Add the mayonnaise, tabasco sauce, and lime juice, and give everything a gentle mix. Taste and add salt if required.
  5. Butter the bread then divide the crab mix between the two sandwiches, add the lid and get stuck in!

Nutrition Information:

Yield:

2

Serving Size:

1

Amount Per Serving: Calories: 544Total Fat: 28gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 16gCholesterol: 148mgSodium: 1465mgCarbohydrates: 46gFiber: 7gSugar: 2gProtein: 28g

Did you make this recipe?

If you made this recipe, I'd love to see what you did and what I can do better, share a picture with me on Instagram and tag me @krumplibrian and tell me how it went!

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