The corn and tomato salad makes a colorful accompaniment to serve with these crab salad sandwiches. Surimi is an economical alternative to the crab meat.




  • In a medium-size bowl, whisk together the mayonnaise, lemon juice and mustard. Stir in 1 tablespoon of the chives, tarragon, thyme, red pepper sauce, 1/8 teaspoon of the salt and 1/8 teaspoon of the pepper. Add in the crab meat and the celery and combine gently. Cover and refrigerate for at least 1 hour.

  • In a medium-size bowl, stir together the corn, tomatoes, olive oil and the remaining chives, salt and pepper. Cover and refrigerate until ready to serve.

  • To serve, split the rolls and fill each with a generous 1/2 cup of the crab mixture. Serve immediately with the corn and tomato salad.


  • If desired, blanch the corn for 2 minutes. Allow to cool before removing the kernels.

Nutrition Facts

427 calories; 19 g total fat; 74 mg cholesterol; 911 mg sodium. 43 g carbohydrates; 24 g protein;