Crab Roll (New England Style)
Experience the taste of the East Coast with our New England-style crab rolls! These sandwiches are bursting with fresh flavors and succulent lump crab meat, creamy homemade dressing, all nestled in a buttery roll. This is the perfect recipe for weeknight dinners and takes less than 20 minutes to make!
Ingredients
- 16 oz lump crab meat
- ⅓ –½ cup mayo, sour cream, or plain Greek yogurt I used 1/2 cup. Adjust to suit your preference.
- 1 celery stalk Finely diced. This was ¼ cup for me.
- 1 tablespoon dill I used fresh.
- 1 tablespoon basil Chiffonade. I used fresh.
- 1-2 tablespoons fresh lemon juice Adjust to taste.
- ½-1 teaspoon Old Bay Seasoning Adjust to taste.
- Salt and pepper to taste
- 1 tablespoon sweetener or sugar Optional.
- 5 Top sliced hot dog buns I prefer to toast them first.
Instructions
- Combine the mayo, celery, dill, basil, lemon juices, spices, and optional sweetener in a bowl. Stir.
- Fold in the crab meat.
- Load the crab meat filling into buns.
Notes
If you can’t find split-top hot dog buns, you can also use other types of soft-sided buns or rolls, such as brioche buns or potato rolls. The key is to choose a bun that is soft, slightly sweet, and sturdy enough to hold the crab filling without falling apart.
I like to use 1/2 cup of mayo because it makes the filling super creamy. You can start with 1/3 cup and adjust from there if you aren't sure what texture you are going for.
You can use mayo, plain Greek yogurt, or sour cream. It's up to you.
If you prefer a tangy crab roll, you may not need any sweetener or sugar. I list it as optional and I like to add it to balance out the zesty flavor just a smidge.
Nutrition
Serving: 1rollCalories: 262kcalCarbohydrates: 5gProtein: 19gFat: 17g
Tried this recipe?Let us know how it was!