Crab Roll

Crab Roll
Photo by Ngoc Minh Ngo


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

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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