Crab Roll Recipe

Prepare crab

If using lump crab, pick through to remove shells and shred or flake with two forks into bite-sized pieces. If using imitation crab, shred or chop into 1/2-inch pieces.

Place the shredded crab in a medium mixing bowl and gently break apart any large clumps so the crab is evenly textured.

Add the softened cream cheese, mayonnaise, diced celery, chopped scallion, lemon juice, Dijon mustard, kosher salt, and black pepper to the bowl.

Using a rubber spatula, fold the ingredients together until combined but still slightly chunky — avoid overworking so the crab retains texture. Taste and adjust seasoning with more salt, lemon, or pepper as needed. Cover and refrigerate while you prepare the rolls (15–20 minutes recommended for flavors to meld).

In a small bowl, whisk together Japanese or regular mayonnaise, Sriracha, optional extra hot sauce (if using), and sesame oil until smooth. Taste and adjust spice level to preference.

Reserve about 1 tablespoon of the spicy mayo for drizzling. Stir the toasted sesame seeds into the remaining spicy mayo or set them aside to sprinkle on top later.

Heat a large skillet or griddle over medium heat. Spread softened butter evenly on the cut sides of each bun (both top and bottom). Place buns butter-side down on the skillet and toast until golden brown and crisp, about 1–2 minutes per side. Remove from heat.

If using lettuce or microgreens, place a small handful inside the bottom of each toasted bun to provide a moisture barrier and crunch (optional).

Spoon a quarter of the chilled crab filling into each bun, mounding slightly but keeping it contained so the roll holds together.

Drizzle about 3/4 to 1 tablespoon of the reserved spicy mayo over the crab on each roll. Sprinkle additional toasted sesame seeds and sliced scallions on top for garnish.

Serve immediately with lemon wedges for squeezing over the crab. Recommend serving warm-to-room-temperature so the buttered bun remains crisp while the crab filling is cool and creamy.