Crab Roll

Crab Roll
Photo by Ngoc Minh Ngo


  • Juice of 1 lemon
  • 2 bunches scallions, white and light green parts only, thinly sliced
  • 2 pounds cooked crabmeat
  • 8 to 10 rolls or hot dog buns
  • 8 leaf lettuce leaves (such as Bibb)
  • ¼ teaspoon freshly ground black pepper
  • ½ cup mayonnaise
  • + 3 more ingredients
    • 2 celery stalks, finely diced
    • ½ teaspoon kosher salt
    • 3 ripe tomatoes, sliced

Pick over the crabmeat, discarding any pieces of shell. Finely chop the meat. In a medium bowl, combine the crabmeat, scallions, celery, lemon juice, mayonnaise, salt, and pepper. Cover and refrigerate for 30 minutes. Meanwhile, toast the rolls until lightly browned. Spoon some of the chilled cra...

View full recipe at My Recipes


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