Crab Roll Recipe

Prepare crab

Gently pick through the lump crab meat to remove any shell fragments. Place crab in a medium mixing bowl and keep as large lumps where possible for texture.

In a small bowl, whisk together mayonnaise, lemon juice, Dijon mustard, finely chopped celery, and chives until smooth. Season with sea salt and freshly ground black pepper.

Fold the dressing into the crab gently with a rubber spatula until just combined. Taste and adjust seasoning with an additional pinch of salt or a squeeze of lemon if needed. Cover and chill for 15–20 minutes to let flavors meld.

If using celery leaves or small herb sprigs, reserve for garnish and gently fold a few small leaves into the crab right before stuffing the rolls to add freshness.

Heat a large skillet over medium heat. Combine softened butter and olive oil in a small bowl and spread a thin layer on the cut sides of each roll.

Place rolls cut-side down in the skillet and toast 1–2 minutes until golden brown and slightly crisp. Remove from heat.

Using a spoon, divide the chilled crab mixture evenly among the 4 toasted rolls, piling the crab lightly so the lumps remain intact. Sprinkle a small pinch of sea salt and a few grinds of black pepper over each filled roll.

Garnish each crab roll with microgreens or chopped parsley and a celery leaf or herb sprig if desired. Serve immediately with fresh lemon wedges on the side.

If using the optional sauce, stir together the chopped cornichons (or pickles), capers, minced shallot, extra mayonnaise, and lemon juice in a small bowl. Adjust seasoning to taste.

Either fold 1 tablespoon of this sauce into the crab mixture before stuffing for a creamier, tangier crab roll, or dollop a small spoonful onto each finished roll when plating.