Crab Salad Sandwich

Crab Salad Sandwiches Are a San Francisco Classic for a Reason

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Piled high on a toasted sourdough roll, the sweet flavor of fresh crab shines in this simple sandwich.

By Thomas La Torre

Published on December 19, 2023

Tested by

Tricia Manzanero Stuedeman

Dungeness Crab Sandwiches — Photo:
Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Christine Keely

Total Time:

20 mins

Yield:

2 servings

The crab salad sandwich at the iconic restaurant Sabella & La Torre is by itself a compelling reason to visit Fisherman’s Wharf in San Francisco. Owner Thomas La Torre uses pristine Dungeness crab in a simple salad that’s piled on toasted sourdough rolls to create a tall and dramatic sandwich with a generous amount of crab in each bite. Dungeness crab is the star of La Torre’s crab salad sandwich, but if you don’t have picked Dungeness crab on hand, you can substitute lump crabmeat, or start with whole steamed Dungeness crab, and reserve 1 pound of the crabmeat for these sandwiches.

Frequently asked questions

How do you make crab salad?

The crab salad in this sandwich is light on the mayonnaise and seasoned simply with salt, pepper, and fresh parsley, allowing the sweet crab flavors to shine, while the chopped celery adds a hint of crunch. Thomas La Torre, owner of the iconic Wharf restaurant Sabella & La Torre, builds the crab salad by first mixing together the sauce, then folding in crabmeat just until it’s combined.

Notes from the Food & Wine Test Kitchen

F&W tester Tricia Manzanero Stuedeman recommends using any of the leftover crab salad “in pasta salad, layered on a toasted English muffin for a take on eggs Benedict, or just enjoyed with crackers.” The crab salad has a very clean, simple flavor profile. It can easily be customized to fit one’s taste if desired — just swirl in your favorite fresh chopped herbs or spices.

Suggested pairing

Our wine editor recommends a flinty, citrusy Sancerre, such as La Poussie Sancerre, with this crab salad sandwich.

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Ingredients

1/2 cup finely chopped celery
1/2 cup mayonnaise
1/2 teaspoon black pepper, plus more for garnish
1/2 teaspoon chopped fresh flat-leaf parsley
1/2 teaspoon kosher salt
1 pound picked Dungeness crabmeat or lump crabmeat
2 sourdough sandwich rolls, halved and toasted
Lemon wedges, for serving

Directions

Stir together celery, mayonnaise, black pepper, parsley, and kosher salt in a large bowl until well combined. Fold in crabmeat until combined. Scoop crabmeat mixture evenly onto bottom halves of rolls, and sprinkle crabmeat with additional black pepper. Cover with top halves of rolls. Serve immediately with lemon wedges.