Crab Roll

Crab Roll
Photo by Ngoc Minh Ngo


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

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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