Crab Salad Rolls
These easy Crab Salad Rolls are going to be your new favorite seafood dinner! Each bite of these delicious rolls is packed with fresh lemon, chive, and of course crab flavor.
Crab Salad Rolls
Move on over, Lobster Rolls! These crab salad rolls are here to steal the spotlight. Every summer, I get quite the hankering for seafood of all kinds. Shellfish, fish filets, etc. With that being said, lately I’ve been having the craziest hankering for specifically crab! I’ve been making lots of different crab dishes all summer, and you guys, I think this one might just be my favorite of them all.
If you love lobster and/or shrimp rolls, you already know you’re going to love these crab rolls too! Jumbo lump crab meat is tossed in mayo, lemon juice and zest, chives, and a few other flavorful ingredients that make it anything but bland. Then, that delicious crab salad is tossed onto a toasted New England style hot dog roll and served with just a dash of smoked paprika. It’s a crab lover’s dream come true!
These crab rolls are a summertime staple in my kitchen. I make them at least three or four times during the summer months, because everyone in my house (myself most certainly included) just can’t get enough of them! Between the warm and toasty bun to the flavor packed crab salad, there’s nothing not to love about each perfect bite of these homemade crab rolls. Oh, and did I mention they’re incredibly easy to make, too?!
How to Make Them
In just a few simple steps, you can have these insanely good crab salad rolls on your kitchen table. Make this simple summertime delight ASAP!
Stir. In a medium bowl, stir together the mayonnaise, lemon juice, zest, dijon, chives, salt and pepper until combined.
Fold. Fold in the jumbo lump crab meat, being careful not to break it up too much, until evenly coated.
Chill. Cover and chill for 15 minutes.
Melt. Heat a medium skillet over medium high heat and melt the butter.
Toast. Toast the outside of the rolls in the skillet until golden. Flip and toast the reverse side. Repeat with the remaining rolls.
Fill. Open each roll and fill with 1/4 of the crab salad.
Garnish. Sprinkle with smoked paprika and chopped fresh chives, if desired.
How long will crab salad rolls stay fresh?
These tasty seafood rolls should be served as soon as they’re assembled. If the salad sits too long in the toasted bun, the mayonnaise mixture will seep into the bun and make it soggy.
However, the crab salad by itself can be made ahead of time! In an airtight container in the fridge, the crab salad will stay fresh for about 2 days. Just remember, you don’t want to toast the buns or assemble the rolls until you’re ready to serve them.
What kind of crab meat should I use?
Jumbo lump crab meat is the way to go! You can buy it in a little container at the seafood counter at your local grocery store and don’t even have to worry about cracking any shells. With that being said, though, always pick through the crab meat for shells just in case!
If after making these crab salad rolls you happen to have any leftover jumbo lump crab meat, use it deliciously by making Crab Cake Sandwiches with Spicy Remoulade! It’s another one of my favorite summertime dinners.
Can I add even more flavor to these crab salad rolls?
While these rolls are loaded with lemony and chive flavors, there are still other ways to elevate them with flavor!
If you like a little spice, feel free to toss a tablespoon or two of your favorite hot sauce into the mayonnaise mixture. A tiny pinch of cayenne will also do the trick! And if you love the classic Maryland-style flavor of crab, sprinkle a little bit of Homemade Old Bay Seasoning either in the mayonnaise mix or right on top of the roll with the smoked paprika.
Don’t be afraid to get a little crabby this summer!
- The Best Crab Cakes
- Sautéed Garlic Butter Dungeness Crab Legs
- Mango Crab Avocado Salad
- The Very Best Hot Crab Dip
Get the Recipe: Crab Salad Rolls
- 2 1/2 tablespoons good quality mayonnaise
- 1 tablespoon lemon juice
- 1/2 tablespoon lemon zest
- 1 teaspoon dijon mustard
- 1 tablespoon chopped fresh chives
- 1/2 teaspoon kosher salt
- 1/4 teaspoon fresh ground pepper
- 1 lb jumbo lump crab meat, picked over for shells
- 4 new england style hot dog rolls
- 1 tablespoon butter
- Smoked paprika, optional
- In a medium bowl, stir together the mayonnaise, lemon juice, zest, dijon, chives, salt and pepper until combined.
- Fold in the crabmeat, being careful not to break it up too much, until evenly coated.
- Cover and chill for 15 minutes.
- Heat a medium skillet over medium high heat and melt the butter.
- Toast the outside of the rolls in the skillet until golden. Flip and toast the reverse side. Repeat with the remaining rolls.
- Open each roll and fill with 1/4 of the lobster salad.
- Sprinkle with smoked paprika and chopped fresh chives, if desired.
- Serve immediately.