crab meat and mango sandwich

Crab Meat & Mango Sandwich

I’m not sure if the sandwich bar named “A Slice of Meat” still exists today. The last time I went there was back in the late ’90s. Located along Herrera St. Legaspi Village, Makati City, it was a small bar filled with batibot chairs and tables. The interior and atmosphere was so cool that I was inspired to dream of having my own sandwich bar/cafe in the far future.

They mostly served sandwiches but they also had Pasta of the Day and Soup of the Day. These daily specials went well with their menu items. Their sandwiches were big, almost half of a letter-sized bond paper (that’s approximately 5.5″ x 8.5″), and was made of wheat bread. The filling? A perfect combination of crab meat lettuce salad topped with mango slices. I fell in love with this sandwich in an instant and tried replicating it at home.

So here was my own version:


  • 1 small onion, minced
  • 1 tsp sweet pickle relish
  • 2 cups mayonnaise
  • 3 crab sticks, flaked
  • salt and pepper to taste
  • 5 pieces of dried mangoes, julienne — I used dried mangoes because fresh mangoes were not in season when I made this recipe
  • 3 leaves of iceberg lettuce, julienne
  • 3 pieces shrimps, sliced (optional) — it just so happened that I have a few pieces of shrimp available
  • slices of wheat bread
  • some mayonnaise for spreading


  1. In a bowl, combine onions, pickles, crab meat, and mayonnaise.  Mix them well. Season with salt and pepper to taste. Set aside.
  2. Prepare 2 slices of wheat bread. Spread mayonnaise on one side of each slice of bread.
  3. Arrange the iceberg lettuce on one slice of bread.
  4. Spread an adequate amount of crab filling on top of the lettuce.
  5. Arrange the shrimp on top.
  6. Arrange the dried mangoes on top.
  7. Top with the other slice of bread, the side with mayonnaise facing the mangoes.

NOTE: The remaining crab filling may be stored in a container and kept refrigerated.

Let me know if there’s a better version of this sandwich.


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