americanEasynon vegetariannut freehigh protein

Crab Roll

Name: Crab Roll
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4 servings
Cuisine: american
Ingredients: 400 g crab meat (lump or jumbo, picked over for shells); 4 tbsp mayonnaise; 2 tbsp lemon juice (freshly squeezed); 1 pcs celery (rib, finely diced); 2 tbsp chives (finely chopped); 1 pinch salt; 1 pinch black pepper (freshly ground); 4 pcs hot dog bun (New England style, split-top); 2 tbsp butter (softened)

RATING

4.6/5(97)

TASTE SCORE

9/10

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.

PREP

10m

COOK

SERVES

1 PIECE

375 cal

SERVINGS

INGREDIENTS

For 4 servings

400 gcrab meat · lump or jumbo, picked over for shells4 tbspmayonnaise2 tbsplemon juice · freshly squeezed1 pcscelery · rib, finely diced2 tbspchives · finely chopped1 pinchsalt1 pinchblack pepper · freshly ground4 pcshot dog bun · New England style, split-top2 tbspbutter · softened

NUTRITION · PER SERVING

375

CALORIES · 1 PIECE

Protein23g · 25%

Carbs27g · 29%

Fat20g · 48%

Fiber1g

Sugar4g

Saturated fat6g

Cholesterol99mg

Sodium729mg

Potassium366mg

Phosphorus291mg

How we calculate →

METHOD · 6 STEPS

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.

PRO TIPS

What to keep in mind.

5 tips from the recipe — small details that make a real difference to the final dish.

1
Use cold crab meat straight from the fridge — it firms up the texture and shreds less when mixing.
2
Fold, don't stir. Keeping the crab lumps intact gives the best texture in every bite.
3
Toast the buns in butter on medium heat — too high and the butter burns before the buns crisp up.
4
Let the crab salad chill for a full 5 minutes so the lemon and herbs meld into the mayo.
5
Serve immediately after filling — warm, crisp buns with cold crab filling is the signature contrast.

RECIPE VARIATIONS