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Crab Salad Rolls Recipe
Easy to make Crab Salad Rolls are made with tender jumbo lump crab meat, mayo, mustard and seasonings for a flavor packed sandwich that's simple to whip up in minutes.
Prep Time
10
minutes
mins
Cook Time
5
minutes
mins
Total Time
15
minutes
mins
Course:
Dinner, lunch
Cuisine:
American
Keyword:
Crab salad, crab salad rolls, crab sandwich
Servings:
4
Calories:
356
kcal
Author:
Kellie
Cost:
$30
Equipment
skillet
Ingredients
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
Instructions
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.
Notes
Crab salad can be made up to two days in advance. Store in an airtight container in the refrigerator until ready to assemble your sandwiches.
Nutrition
Calories:
356
kcal
|
Carbohydrates:
33
g
|
Protein:
26
g
|
Fat:
12
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
4
g
|
Monounsaturated Fat:
2
g
|
Trans Fat:
1
g
|
Cholesterol:
59
mg
|
Sodium:
1626
mg
|
Potassium:
245
mg
|
Fiber:
1
g
|
Sugar:
5
g
|
Vitamin A:
155
IU
|
Vitamin C:
11
mg
|
Calcium:
63
mg
|
Iron:
11
mg