Crab Salad Sandwich
Prep time
Total time
A quick and easy sandwich the family will enjoy
Recipe type: Main
Serves: 4-6 servings
  • 1 Roma tomato (seeded, chopped)
  • ¼ Cup minced sweet onion
  • 1 Cup chopped spinach
  • 2 Large boiled eggs (chopped)
  • 8 Ounces Louis Kemp Crab Delights Leg Style Imitation Crab Meat
  • ½ Teaspoon celery seed
  • French Bread or Pita Bread
  1. Put the following ingredients in a bowl and combine: 1 Roma tomato (seeded and chopped), ¼ cup minced sweet onion, 1 cup chopped spinach, 2 large boiled eggs (chopped), 8 ounces Louis Kemp Crab Delights Leg Style Imitation Crab Meat, and ½ teaspoon celery seed. Mix these ingredients well. It's best to add the celery seed with the ingredients instead of putting it in the dressing otherwise it tends to remain in the dressing container.
  2. Cut the top out of a loaf of French bread like you're making a large rectangle bread bowl. Save the excess bread you remove and make into homemade bread crumbs. Put 4 slices of Kraft Velveeta Queso Blanco cheese (cut in half) down the length of the bread. Cutting the cheese in half allows the juices from the salad to absorb into the bread. Cut and serve.
  3. Be sure to have plenty of napkins on hand as this delicious dish is extremely messy. For an easier to handle sandwich, put the mixture in Pita Bread instead. It works great.
Recipe by The Surprised Gourmet at