Crab Roll

Crab Roll
Photo by Ngoc Minh Ngo


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

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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