Crab Cream Cheese Roll Recipe

Prepare crab

If using fresh cooked crab, pick through meat to remove shell fragments and finely chop into small bite-size pieces. If using imitation crab, finely chop or shred into similar small pieces. Measure roughly 10 oz.

Soften and mix cream cheese

Place the 8 oz softened cream cheese in a medium mixing bowl. Use a rubber spatula or hand mixer on low speed to make it smooth and pliable (about 30–60 seconds).

Combine filling

Add the chopped crab, 3 tablespoons mayonnaise, sliced green onions, 2 teaspoons chopped fresh dill (or 1 tsp dried), 1 tablespoon lemon juice, 1 teaspoon Worcestershire sauce, and 1 teaspoon hot sauce (if using) to the bowl. Fold together gently until evenly combined. Season with 1 teaspoon salt and 1/2 teaspoon black pepper; taste and adjust seasoning.

Chill briefly

Cover the bowl with plastic wrap and refrigerate for 20–30 minutes to let flavors meld and to make the mixture easier to spread on the tortillas.

Prepare tortillas

Lay out 4 large tortillas (or lavash/crepes) on a clean work surface. If the tortillas are a bit stiff, wrap them in a clean kitchen towel and microwave 10–15 seconds to make them pliable.

Spread filling

Remove the crab filling from the refrigerator. Using a spatula, divide the filling into 4 equal portions. Spread each portion in an even layer over the center two-thirds of a tortilla, leaving a 1/2-inch border at the edges to prevent overflow. Press the filling down gently to compact slightly.

Add crunch or vegetables (optional)

If using thinly sliced cucumber or lettuce for texture, place a single layer of cucumber slices or 2 butter lettuce leaves across the filling, about 1 inch from the bottom edge — this helps keep moisture away from the tortilla and adds crunch.

Roll tightly

Starting from the edge closest to you, fold the bottom edge over the filling, then fold the sides in slightly and continue rolling firmly but gently into a tight log. Repeat with remaining tortillas. Make sure the seam is on the bottom.

Chill to set

Wrap each roll tightly in plastic wrap, pressing slightly to maintain shape. Refrigerate for at least 30 minutes (up to 2 hours) to firm up, which makes slicing neater.

Slice and garnish

Unwrap the rolls and use a sharp serrated knife to slice each roll into 6–8 pieces (for bite-sized pinwheels) or into 4 pieces for larger rounds. Wipe the knife between cuts for clean edges. Arrange on a platter and sprinkle chopped fresh herbs and a light dusting of paprika over the top for color.

Serve the crab cream cheese roll slices on a bed of butter lettuce leaves or alongside cucumber slices and crackers/crostini. Provide extra lemon wedges and hot sauce on the side if desired.