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.
Step-by-Step Instructions
Make the Crab Salad
Gently pick through crab meat to remove any shells (don’t break up the lumps).
In a bowl, mix mayo, lemon juice, chives, old bay, salt, and pepper.
Fold in crab meat gently. Keep those lumps intact. Set aside.
Toast the Buns
Heat a skillet over medium heat. Melt butter.
Place buns cut-side down. Toast 1-2 minutes until golden brown.
Assemble the Rolls
Spoon crab salad generously into each toasted bun.
Don’t be shy. Overflowing is good.
Serve
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.
