Crab Roll

Crab Roll
Photo by Ngoc Minh Ngo


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

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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