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Photo: Ngoc Minh Ngo Photo by: Photo: Ngoc Minh Ngo

Crab Roll

Real Simple SEPTEMBER 2005

  • Yield: Makes 8 to 10 servings
  • Prep time: 20 Minutes
  • Other: 30 Minutes


  • 2 pounds cooked crabmeat
  • 2 bunches scallions, white and light green parts only, thinly sliced
  • 2 celery stalks, finely diced
  • Juice of 1 lemon
  • 1/2 cup mayonnaise
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 8 to 10 rolls or hot dog buns
  • 8 leaf lettuce leaves (such as Bibb)
  • 3 ripe tomatoes, sliced


Pick over the crabmeat, discarding any pieces of shell. Finely chop the meat. In a medium bowl, combine the crabmeat, scallions, celery, lemon juice, mayonnaise, salt, and pepper. Cover and refrigerate for 30 minutes. Meanwhile, toast the rolls until lightly browned. Spoon some of the chilled crabmeat mixture onto half of each roll, then place some of the lettuce and tomato on the other half. Serve immediately.

Tip: You can substitute chopped lobster meat or peeled, deveined, and finely chopped shrimp for the crabmeat.

Nutritional Information

Amount per serving
  • Calcium: 158.71mg
  • Calories: 322.4
  • Calories from fat: 40%
  • Carbohydrate: 23.83g
  • Cholesterol: 120.28mg
  • Fat: 14.26g
  • Fiber: 2.19g
  • Iron: 2.66mg
  • Protein: 24.57mg
  • Saturated fat: 1.95g
  • Sodium: 572.64mg

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Crab Roll Recipe