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Crab Rolls

Yield 8 servings


  • 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*

How to Make It

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

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

  3. *Hot dog buns may be substitted for unsliced buns.