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Sweet, succulent lump crabmeat tossed in a light, creamy dressing with a hint of lemon and fresh chives, all piled into a buttery, toasted split-top bun. A classic New England summer treat ready in minutes.
For 4 servings
Prepare the Crab Salad
Toast the Buns
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Sweet, succulent lump crabmeat tossed in a light, creamy dressing with a hint of lemon and fresh chives, all piled into a buttery, toasted split-top bun. A classic New England summer treat ready in minutes.
This new_england recipe takes 20 minutes to prepare and yields 4 servings. At 451.65 calories per serving with 27.85g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Assemble and Serve
For a different regional take, skip the mayonnaise dressing. Instead, gently warm the crabmeat in 3-4 tablespoons of melted butter and serve it warm in the toasted bun with a squeeze of lemon.
Add 1-2 teaspoons of sriracha or a finely minced jalapeño to the mayonnaise dressing for a spicy kick.
Incorporate other fresh herbs like dill or parsley along with the chives for a more complex, herbaceous flavor.
Add half of a diced avocado to the crab salad for extra creaminess and healthy fats.
Crabmeat is packed with high-quality protein, which is essential for building and repairing tissues, supporting muscle mass, and keeping you feeling full and satisfied.
Crab is a good source of omega-3 fatty acids, which are known to support heart health by reducing inflammation and improving cholesterol levels, as well as promoting brain function.
Crab provides important minerals like selenium and zinc, which act as antioxidants and play a crucial role in supporting a healthy immune system.
A single crab roll made with this recipe contains approximately 420-450 calories. This is an estimate and can vary based on the specific brands of mayonnaise, butter, and buns used.
A crab roll can be part of a balanced diet. Crabmeat itself is a healthy source of lean protein, omega-3 fatty acids, and essential minerals. However, the overall healthiness depends on the other ingredients, as mayonnaise, butter, and a white bun add significant fat, calories, and refined carbohydrates.
This recipe is for a Maine-style crab roll, which is served cold with a mayonnaise-based dressing. A Connecticut-style crab roll is served warm, with the crabmeat tossed simply in melted butter.
While you can use imitation crabmeat as a budget-friendly option, it is not recommended for an authentic crab roll. Imitation crab (surimi) has a very different texture and flavor and will not provide the same succulent, sweet taste as real lump crabmeat.
Lump crabmeat is ideal as it provides large, tender pieces for the best texture. Jumbo lump is even better but more expensive. Backfin or claw meat can also be used, but they will have a flakier texture.
The prepared crab salad can be stored in an airtight container in the refrigerator for up to 2 days. For the best taste and texture, assemble the rolls just before serving to prevent the buns from becoming soggy.