Crab Delights in the Garden Sandwich

Five minutes. No stove. No oven. Just a cutting board and a mixing bowl and you’ve got lunch.

Crab gets tossed with chopped cucumber, celery, and olives for a salad that’s all crunch and freshness. A squeeze of lemon juice and enough mayo to bind it together, spread on bread, and you’re eating.

The cucumber and celery keep things light and crisp while the olives add a briny pop that makes each bite interesting. This is the sandwich that belongs in your picnic basket or brown bag rotation.

Quick Tips

• Chop everything roughly the same size so every bite has a balanced mix of crab, vegetables, and olives.
• Don’t overdo the mayo. You want just enough to moisten and hold the salad together, not drown it. Start with a tablespoon and add more as needed.
• Try it on toasted sourdough or stuffed into a pita for a different take on the same great filling.