Crab Rolls: Lobster Roll’s Crispy, Cheaper Cousin

Love lobster rolls? Try crab rolls. Same vibe. Half the price.

Sweet lump crab. Light lemon dressing. Buttery toasted bun. No cooking. 10 minutes. This is your new warm-weather obsession.

Ingredients

Serves 4.

• 1 lb lump crab meat (fresh or refrigerated)
• 4 brioche or New England-style hot dog buns
• ¼ cup mayo
• 1 tbsp lemon juice
• 1 tbsp fresh chives or parsley, chopped
• ½ tsp old bay seasoning (optional)
• ¼ tsp salt
• ¼ tsp black pepper
• 2 tbsp butter (for toasting buns)
• Lemon wedges for serving

Step-by-Step Instructions

Step 1: Make the Crab Salad

1. Gently pick through crab meat to remove any shells (don’t break up the lumps).
2. In a bowl, mix mayo, lemon juice, chives, old bay, salt, and pepper.
3. Fold in crab meat gently. Keep those lumps intact. Set aside.

Step 2: Toast the Buns

1. Heat a skillet over medium heat. Melt butter.
2. Place buns cut-side down. Toast 1-2 minutes until golden brown.

Step 3: Assemble the Rolls

1. Spoon crab salad generously into each toasted bun.
2. Don’t be shy. Overflowing is good.

Step 4: Serve

1. Squeeze fresh lemon over the top. Serve immediately. Eat with your hands. Lick your fingers.

Summary

Prep Time: 10 minutes | Cook Time: 5 minutes | Total Time: 15 minutes

Yield: 4 crab rolls

Difficulty: Easy

Storage Notes

Best Fresh:

Assemble right before eating. Soggy buns and warm crab salad = no.

Leftover Crab Salad:

Store in fridge for 1 day max. Seafood doesn’t wait. Eat it fast.

Pro Tip:

Use jumbo lump or backfin crab meat. Don’t use canned or imitation. Trust me on this.