quick_meals

Crab Rolls (The Lobster Roll’s Coastal Cousin)

Pam 2026
Crab Rolls (The Lobster Roll’s Coastal Cousin)

Ingredients

Ingredients

Serves 4.

  • 1 lb (450g) lump crab meat (fresh or pasteurized, picked over for shells)
  • ¼ cup mayonnaise (Duke’s or Hellmann’s)
  • 1 tbsp lemon juice (about ½ lemon)
  • 1 tbsp fresh chives or parsley, finely chopped
  • ½ tsp Old Bay seasoning
  • ¼ tsp salt
  • ⅛ tsp cayenne pepper (optional)
  • 4 split-top hot dog buns or New England-style rolls
  • 2 tbsp salted butter (for toasting buns)
  • Lemon wedges for serving

Crab rolls are lobster rolls’ more affordable, equally delicious cousin. Sweet lump crab. Light, tangy dressing. Toasted, buttered bun. No celery. No filler. Just crab. This is summer on a bun.

Step-by-Step Instructions

1

Make Crab Salad

Gently fold crab meat, mayonnaise, lemon juice, chives, Old Bay, salt, and cayenne in a bowl. Be careful not to break up the crab lumps. Refrigerate while you toast the buns.

2

Toast Buns

Melt butter in a large skillet over medium heat.

Open the buns and place them cut-side down in the skillet. Toast 2-3 minutes until golden brown and crispy.

3

Assemble

Spoon crab mixture generously into each toasted bun (don’t be shy).

4

Serve

Serve immediately with lemon wedges. Eat with your hands. Let the crab shine.

Summary

Prep Time: 10 min | Cook Time: 5 min | Total: 15 min

Yield: 4 crab rolls | Difficulty: Easy

Storage Notes

Best fresh. Crab mixture can be made 1 day ahead and refrigerated. But toast buns fresh — nobody likes a soggy roll. Do not freeze. Leftover crab salad is great on crackers.

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