Crab Rolls

Recipe from

Coastal Living


2 pounds fresh lump crabmeat, drained
1/2 cup chopped celery
1/4 cup mayonnaise
2 to 3 tablespoons fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
8 soft, unsliced buns*


Combine crabmeat through pepper in a large bowl; toss gently.

Split buns on top; fill with crabmeat mixture. Serve immediately.

*Hot dog buns may be substitted for unsliced buns.

July 2000
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