Crab Roll

Crab Roll
Photo by Ngoc Minh Ngo


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

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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