Crabmeat Roll Recipe
Make Crabmeat Roll Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Crab Filling
Roll & Garnish
Method
Crab Filling
- 1
Prepare crab
Place the lump crabmeat in a large bowl. Gently pick through with your fingers to remove any remaining shell pieces and separate large lumps while trying to keep some chunks intact for texture.
- 2
Combine binders and seasonings
In a small bowl whisk together the mayonnaise, Dijon mustard, Worcestershire sauce, lemon juice, Old Bay seasoning, salt, and black pepper until smooth.
- 3
Fold filling
Pour the dressing over the crabmeat. Add the finely diced celery, red bell pepper, and minced chives. Using a rubber spatula, gently fold the mixture 8–10 times until evenly coated. Taste and adjust seasoning (add more lemon, salt, or Old Bay as desired). Cover and refrigerate for 15–20 minutes to let flavors meld (optional, but recommended).
Roll & Assemble
- 4
- 5
Assemble the roll
If using lettuce, line the bottom of each toasted roll with a leaf to keep bread from becoming soggy. Divide the crab mixture evenly among the four rolls, mounding slightly. Sprinkle chopped parsley or extra chives over the top and add a light sprinkle of Old Bay or a few drops of hot sauce if desired.
- 6
Serve
Serve the crabmeat rolls immediately with lemon wedges on the side for squeezing. Recommend serving hot or at room temperature. Leftover filling can be refrigerated in an airtight container for up to 2 days.