Venetian Crab Sandwich – tramezzino al granchio

Get a taste of Italy with these soft triangular bread pockets stuffed with crabmeat mixture seasoned to perfection.
Course Main Course
Cuisine Italian
Prep Time 15 minutes
Total Time 15 minutes
Servings 8 triangles
Author Jas


  • Makes 8 triangles
  • 2 6 oz. cans Lump Crabmeat, drained
  • ½ cup shredded Carrots
  • 1 tablespoon Olive Oil
  • 2 tablespoons Lemon Juice
  • ¼ cup Mayonnaise
  • 1 tablespoon Ketchup
  • ½ teaspoon Garlic Powder
  • ½ teaspoon Onion Powder
  • ¼ teaspoon Paprika
  • ¼ teaspoon prepared Horseradish
  • ½ teaspoon Worcestershire Sauce
  • ½ teaspoon Mustard
  • 1 teaspoon Hot Sauce add more if you like it spicy
  • Pinch of Salt and freshly ground Black Pepper
  • 8 slices of soft white Bread crust removed
  • 2 hard-boiled Eggs sliced
  • 1 cup baby Spinach
  • 1 large Tomato sliced


  • Drain the crabmeat and lightly squeeze with paper towels to remove excess moisture. In a medium bowl combine the first 14 ingredients.
  • Assemble the sandwiches by spreading four slices of bread with the crab mixture. Cover with spinach leaves, tomato, and egg slices. 
  • Spread the other four slices of bread with a thin layer of mayo and place over the slices with crab mixture. Press bread edges to seal.
  • Cover with clear wrap and refrigerate for 15-30 minutes. Cut the sandwiches into triangles and serve.