Crab Roll
Sweet, tender crab meat tossed in a light lemony mayo dressing, piled into a buttery toasted split-top bun. This New England-inspired seafood roll is bright, creamy, and ready in just 15 minutes — perfect for summer lunches.
For 4 servings
- prep · ~2 min
Pick over the crab meat.
Spread the crab meat on a plate and gently pick through to remove any stray shell fragments. Be careful not to break up the lumps too much. Transfer to a mixing bowl.
TIPUse cold crab meat straight from the fridge — it firms up the texture and shreds less when mixing. - mix · ~2 min
Make the crab salad.
1.Add mayonnaise, lemon juice, diced celery, and chives to the crab meat.2.Season with a pinch of salt and a pinch of black pepper.3.Fold together gently with a spatula until just combined — do not overmix.TIPFold, don't stir. Keeping the crab lumps intact gives the best texture in every bite. - rest · ~5 min
Chill the crab salad while you toast the buns.
Let the crab mixture sit in the refrigerator for 5 minutes to let the flavors meld.
- fry · ~4 min
Toast the buns in butter.
1.Heat a large skillet over medium heat.2.Spread softened butter evenly on the outer sides of each split-top bun.3.Place buns buttered-side down in the skillet and toast until golden brown, about 2 minutes per side.TIPUse medium heat — too high and the butter burns before the buns crisp up. - assemble · ~1 min
Fill the toasted buns.
Spoon the chilled crab salad generously into each toasted bun, dividing evenly. Pile it high.
- serve
Serve immediately with lemon wedges.
Plate the crab rolls with extra lemon wedges on the side. Best enjoyed right away while the buns are still warm and crisp.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Use cold crab meat straight from the fridge — it firms up the texture and shreds less when mixing.
- 2Fold, don't stir. Keeping the crab lumps intact gives the best texture in every bite.
- 3Toast the buns in butter on medium heat — too high and the butter burns before the buns crisp up.
- 4Let the crab salad chill for a full 5 minutes so the lemon and herbs meld into the mayo.
- 5Serve immediately after filling — warm, crisp buns with cold crab filling is the signature contrast.
Adapt it for your goals.
Spicy Crab Roll
Add 1 teaspoon of sriracha or a pinch of cayenne to the mayo for a gentle heat that cuts through the richness.
Herb ForwardHerb-Forward
Swap chives for a mix of fresh dill and tarragon — these herbs pair beautifully with crab and lemon.
Avocado Crab RollAvocado Crab Roll
Fold in ½ diced ripe avocado for extra creaminess and a boost of healthy fats.
Gluten FreeGluten-Free
Serve the crab salad on a bed of lettuce or in gluten-free hot dog buns to accommodate dietary needs.
Why this is on our healthy list.
Excellent Source of Lean Protein
Crab meat is rich in high-quality, low-fat protein, essential for muscle repair and satiety.
Rich in Omega-3 Fatty Acids
Crab provides anti-inflammatory omega-3s that support heart and brain health.
Contains Selenium and Zinc
These trace minerals in crab support immune function and thyroid health.
Low in Saturated Fat
Using a light hand with mayo and butter keeps the dish moderate in saturated fats while still delicious.
Frequently asked questions
Yes, but drain it well and pick through for shell bits. Lump or jumbo canned crab works best for texture.
