Chilled Crab Salad Sandwiches

Radish & Herbed Butter Sandwiches

Herbaceous crab salad and fresh watercress on honey wheat bread is a delectable savory combination for afternoon tea. Pictured with Radish & Herbed Butter Sandwiches.

Serves: Makes 20
  • 8 ounces lump crabmeat, picked for shell
  • 2 cups iced water
  • 1 tablespoon plus 1 teaspoon fresh lemon juice, divided
  • ⅓ cup mayonnaise
  • 2 teaspoons chopped flat-leaf parsley
  • 2 teaspoons chopped green onion (green tops only)
  • 1 teaspoon chopped tarragon
  • 1 teaspoon prepared English mustard
  • ¼ teaspoon fine sea salt
  • ⅛ teaspoon celery seed
  • ⅛ teaspoon ground white pepper
  • ⅛ teaspoon ground black pepper
  • 2 cups watercress
  • 10 slices firm honey wheat bread
  1. Place crabmeat in a bowl. Cover with 2 cups iced water combined with 1 tablespoon fresh lemon juice. Let sit for 1 minute. Using a fine-mesh sieve, drain crabmeat. Remove crabmeat from sieve. Line sieve with paper towels and drain crabmeat again.
  2. In a medium bowl, stir together mayonnaise, parsley, green onion, tarragon, mustard, remaining 1 teaspoon lemon juice, salt, celery seed, white pepper, and black pepper. Using a fork, gently stir in drained crabmeat so it does not shred.
  3. Spread a thick, even layer of chilled crab salad onto 5 bread slices. Top evenly with watercress and with remaining bread slices to make 5 whole sandwiches. Using a serrated bread knife in a gentle sawing motion, trim and discard crusts from sandwiches, creating perfect 3-inch square sandwiches. Cut each sandwich in half diagonally into 4 equal triangles. Serve immediately, or cover with damp paper towels, place in a covered container, and refrigerate for up to an hour before serving.
Make-Ahead Tip: Crab salad can be made up to a day in advance, stored in an airtight container, and refrigerated.


Discover more seasonal recipes, table settings, and teatime inspiration by ordering your TeaTime subscription today!

TeaTime July August 2022 Magazine Cover