Print Recipe

Bookbinder's Crab Sandwich



  • 1 cup lump crabmeat
  • 2 tablespoons finely chopped celery
  • 1 tablespoon finely chopped green bell pepper
  • 1 tablespoon finely chopped pimiento
  • 2 to 3 tablespoons mayonnaise
  • Salt and white pepper
  • Celery salt to taste


  1. Pick over crabmeat carefully to remove all cartilage or shell pieces. Mix crabmeat and remaining ingredients GENTLY, so as not to break up the crabmeat too much.
  2. Serve on toast, buttered roll or any kind of bread you wish.


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