Crabmeat Roll Recipe
Our lump crabmeat, mixed with tangy mayo and heaped into one of our hoagie rolls. Order up!
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Crabmeat Roll Ingredients
Method
Preparation Directions
- 1
Prepare the Crabmeat Mixture
In a medium bowl, gently combine the lump crabmeat, mayonnaise, Dijon mustard, lemon juice, finely chopped celery, salt, and black pepper. Mix until just combined, being careful not to break up the crabmeat too much.
- 2
Assemble the Rolls
Slice the hoagie rolls lengthwise, but not all the way through. Place a lettuce leaf in each roll, then generously spoon the crabmeat mixture into each roll.
- 3
Serve
Serve immediately, or cover and refrigerate for up to 30 minutes before serving for a chilled option.
