This recipe is a twist on a classic lobster roll, but I’m swapping out the lobster for crab and mixing it with an herby mayo-based dressing. I like to make the crab mixture in advance and then fill the rolls right before serving.
| Level: | Easy |
| Total: | 20 min |
| Active: | 20 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 pound jumbo lump crab meat, drained and picked through for shells, keeping the pieces as large as possible
- 3 green onions, thinly sliced
- 1 large celery stalk, chopped
- 1 tablespoon chopped fresh chives
- 2 teaspoons chopped fresh tarragon
- 1 teaspoon chopped fresh dill
- 2 teaspoons lemon zest plus 1 tablespoon lemon juice
- 1/2 teaspoon garlic powder
- 1/2 teaspoon seafood seasoning
- 1/3 cup mayonnaise
- Kosher salt and freshly ground black pepper
- Toasted split-top buns, for serving
- Potato chips, for serving, optional
Instructions
- Add the crab, green onions, celery, chives, tarragon, dill, lemon zest, lemon juice, garlic powder, seafood seasoning and mayo to a large bowl. Carefully fold the mixture together, trying to keep the crab in large pieces. Mix until fully incorporated. Season with salt and pepper.
- Spoon the crab mixture into the toasted buns and serve immediately with chips, if desired.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 223 |
| Total Fat | 14 g |
| Saturated Fat | 2 g |
| Carbohydrates | 10 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 15 g |
| Cholesterol | 78 mg |
| Sodium | 588 mg |
Reviews
Made this for the 4th of July. They were super nummy! Thank you Valerie.