Deviled Crab Salad Sandwiches

Cape Cod Seasoning makes a perfect pairing with any kind of seafood, and is the secret ingredient in this deviled crab salad. These tasty finger sandwiches are a fantastic main dish for an elegant picnic!


1 lb jumbo lump crabmeat (about 2 Cups)
1 Cup mayonnaise
2 tsp Cape Cod Seasoning
2 tsp Dijon mustard
1/4 Cup thinly-sliced scallions
1/4 Cup thinly-sliced celery
12 very thin slices pumpernickel bread (about 3-1/2 in square and 1/8 in thick)
8 Tbsp softened butter
1/4 Cup thinly sliced red onion
4 hard-boiled eggs, thinly sliced
2–3 heads of crisp baby lettuce


Combine the lump crab, mayonnaise, Cape Cod seasoning, mustard, sliced scallions, and celery in a medium-sized bowl. Use a wooden spoon or spatula to gently stir and so that ingredients are well-combined and the mayonnaise is mixed throughout.

Assemble the sandwiches: arrange four pieces of the pumpernickel on a big cutting board, platter or countertop, and lightly butter each slice. Top the buttered bread with a thin layer of crab salad, spreading crab evenly all the way to the edges of the slice. Top the crab salad with a bit of thinly-sliced onion and boiled egg, and a piece of lettuce.

Repeat the previous steps: add a layer of buttered bread to each of the four sandwiches, topping with a little more crab salad, onion, egg, and lettuce.

Finish assembling the sandwiches by topping the double-decker with a final layer of buttered bread, but this time with the buttered side facing toward the inside of the sandwich. Press the top slices down onto the rest of the sandwich to help fuse the layers together.

To make it extra dainty, use a sharp chef’s knife to slice off the bread crusts, before slicing each sandwich diagonally into four triangular finger sandwiches. Arrange the sandwiches on a serving platter.

Carefully cover the sandwich platter with a slightly damp paper towel, followed by a layer of plastic/cling wrap. Chill in the refrigerator for at least 30 minutes but not more than a few hours total. (Crab salad may be made up to one day ahead and sandwiches assembled shortly before serving).

Recipe adapted from Epicurious.