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Grilled Crab and Prawns Mini Sandwiches

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026

Meets Patient’s editorial guidelines

This sophisticated high-protein recipe for grilled crab and prawns mini sandwiches offers a refined twist on the classic seafood toastie. Combining sweet crabmeat and succulent prawns with a zesty, spiced mayonnaise, these sandwiches are fried until the bread achieves a perfect golden crunch. The addition of finely chopped celery and onion provides a satisfying texture, while a hint of chilli powder brings a subtle, warming heat to every bite.

Perfect as an elegant starter for a dinner party or a luxurious weekend lunch, these bite-sized sandwiches are remarkably easy to prepare. They are best served warm from the frying pan, allowing the buttery exterior to contrast with the fresh, savoury seafood filling. Finish with a garnish of flat-leaf parsley for a vibrant, professional touch.

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Ingredients for Grilled Crab and Prawns Mini Sandwiches

  • 120ml mayonnaise

  • 1 tablespoon fresh lemon juice

  • 1/2 teaspoons finely grated lemon peel

  • 1/2 teaspoons chilli powder

  • 150g chopped fresh crabmeat

  • 150g chopped cooked prawns

  • 50g finely chopped celery

  • 50g finely chopped onion

  • 8 slices firm white sandwich bread

  • 60g (1/2 stick) unsalted butter, melted

  • Chopped fresh Italian parsley

How to make Grilled Crab and Prawns Mini Sandwiches

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Whisk mayonnaise and next 3 ingredients in medium bowl. Gently mix in crabmeat, prawns, celery, and onion. Season filling with salt and pepper.

Arrange 4 bread slices on work surface. Spread 1/4 of filling on each slice (about 120ml ). Top filling with bread slice; press to adhere. Brush top bread slice of each sandwich with melted butter.

Place large griddle over 2 burners. Heat griddle over medium heat. Place sandwiches, buttered side down, on griddle. Cook until bottom is golden brown, 6 to 7 minutes. Brush top of each sandwich with melted butter. Using metal spatula, turn sandwiches over. Cook until bottom is golden, about 5 minutes.

Cut each sandwich into quarters. Transfer to platter. Sprinkle with parsley.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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