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Prep Time:20 minsTotal Time:20 minsServings:4Yield:4 servings, about 2/3 cup crab filling eachJump to Nutrition Facts
Prep Time:20 minsTotal Time:20 minsServings:4Yield:4 servings, about 2/3 cup crab filling each
Prep Time:20 mins
Prep Time:
20 mins
Total Time:20 mins
Total Time:
Servings:4
Servings:
4
Yield:4 servings, about 2/3 cup crab filling each
Yield:
4 servings, about 2/3 cup crab filling each
Jump to Nutrition Facts
Jump to recipe
What Kind of Crabmeat Should I Use?
Look for lump crabmeat in the fresh seafood section of your supermarket. Lump crabmeat consists of broken pieces of jumbo lump and smaller chunks of body meat. It’s sweet, white in color and has a delicate flaky texture that’s perfect for crab rolls.
How to Make Crab Rolls
Use freshly grated lemon zest. Lemon zest is the outer yellow layer of a lemon and has a bright intense flavor. We recommend using aMicroplane zesterbecause it removes just the zest and leaves behind the bitter-tasting pith.
Gently fold in the crab when mixing it in with the other ingredients, being careful not to break it up too much.
Toast the hot dog buns. A toasted bun adds a golden brown, lightly crunchy contrast to the tender crab.
How Long Will Crab Rolls Stay Fresh?
You can make the crab filling, then cover and refrigerate it for up to 1 day. Once the crab rolls are assembled, they should be served immediately.
Cook Mode(Keep screen awake)Ingredients¼cuplow-fat mayonnaise1tablespoonfreshly grated lemon zest3tablespoonslemon juice10dasheshot sauce, such as Tabasco½teaspoonfreshly ground pepper⅛teaspoonsalt¼cupfinely chopped shallot¼cupfinely chopped celery¼cupthinly sliced fresh chives, divided12 ounces cooked crabmeat (about 2 cups; see Tip), drained if necessary, any shells or cartilage removed4 whole-wheat hot dog buns (toasted, if desired)8 leaves red or green leaf lettuce
Cook Mode(Keep screen awake)
Ingredients
¼cuplow-fat mayonnaise
1tablespoonfreshly grated lemon zest
3tablespoonslemon juice
10dasheshot sauce, such as Tabasco
½teaspoonfreshly ground pepper
⅛teaspoonsalt
¼cupfinely chopped shallot
¼cupfinely chopped celery
¼cupthinly sliced fresh chives, divided
12 ounces cooked crabmeat (about 2 cups; see Tip), drained if necessary, any shells or cartilage removed
4 whole-wheat hot dog buns (toasted, if desired)
8 leaves red or green leaf lettuce
DirectionsWhisk mayonnaise, lemon zest, lemon juice, hot sauce, pepper and salt in a medium bowl. Thoroughly mix in shallot, celery and 3 tablespoons chives. Mix in crab very gently so it doesn’t break up too much.Line each bun with lettuce and divide the crab filling among the buns. Garnish with the remaining 1 tablespoon chives.TipCrabmeat (already removed from the shell) can be purchased canned, in shelf-stable pouches, frozen or pasteurized. Pasteurized usually has the best flavor; look for it in the fresh seafood section of the supermarket. If you live in an area known for crab, you may be able to get freshly cooked crabs at the seafood counter of your local market.To make aheadCover and refrigerate the crab filling (Step 1) for up to 1 day.Originally appeared: EatingWell Magazine, July/August 2011; updated October 2022
Directions
Whisk mayonnaise, lemon zest, lemon juice, hot sauce, pepper and salt in a medium bowl. Thoroughly mix in shallot, celery and 3 tablespoons chives. Mix in crab very gently so it doesn’t break up too much.Line each bun with lettuce and divide the crab filling among the buns. Garnish with the remaining 1 tablespoon chives.TipCrabmeat (already removed from the shell) can be purchased canned, in shelf-stable pouches, frozen or pasteurized. Pasteurized usually has the best flavor; look for it in the fresh seafood section of the supermarket. If you live in an area known for crab, you may be able to get freshly cooked crabs at the seafood counter of your local market.To make aheadCover and refrigerate the crab filling (Step 1) for up to 1 day.
Whisk mayonnaise, lemon zest, lemon juice, hot sauce, pepper and salt in a medium bowl. Thoroughly mix in shallot, celery and 3 tablespoons chives. Mix in crab very gently so it doesn’t break up too much.
Line each bun with lettuce and divide the crab filling among the buns. Garnish with the remaining 1 tablespoon chives.
Tip
Crabmeat (already removed from the shell) can be purchased canned, in shelf-stable pouches, frozen or pasteurized. Pasteurized usually has the best flavor; look for it in the fresh seafood section of the supermarket. If you live in an area known for crab, you may be able to get freshly cooked crabs at the seafood counter of your local market.
To make ahead
Cover and refrigerate the crab filling (Step 1) for up to 1 day.
Originally appeared: EatingWell Magazine, July/August 2011; updated October 2022
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Nutrition Facts(per serving)238Calories5gFat29gCarbs22gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
