Randy Mayor
Yield
4 servings (serving size: 2 rolls)

Make these crab rolls ahead, and take them on a picnic. You can find a 12-pack of dinner rolls in the bakery section of your local supermarket. Substitute lobster or chopped shrimp for crab, if desired.

How to Make It

Step 1

Combine first 7 ingredients in a large bowl; toss well.

Step 2

Spread butter onto cut sides of rolls. Heat a large nonstick skillet over medium heat. Place 6 roll halves, cut side down, in pan for 1 minute or until toasted. Repeat procedure with remaining roll halves. Spoon 1/4 cup crab mixture onto each bottom roll half. Place 1 piece of lettuce and 2 tomato slices on crab mixture; top with remaining roll halves.

Ratings & Reviews

stacey4808's Review

stacey4808
July 17, 2012
These were OK but definitely had too much onion. If we have them again we will cut the onion amount and add some black pepper.

myzkyti's Review

Belladonna714
May 31, 2012
I love this recipe, and make it often. I do, however, make several modifications, since the recipe as it is written is rather bland. I use immitation crab meat rather than real, because it is much more affordable. I also add celery in equal measure with the onion, to add a little more bulk and crunch. Because I love garlic, I also add about a 1/4 to 1/2 teaspoon of garlic powder, and a little bit of ground black pepper as well since I omit the pepper sauce. The whole thing gets much tastier after sitting overnight in the fridge to let the flavors blend!

Scot58's Review

sublimelmf
February 03, 2012
These are absolutely delicious. My family asked for them on Super Bowl Sunday, so I'll whip up a few dozen. Very easy to make, too!

Belladonna714's Review

Arilya
January 04, 2012
I thought this was delicious but I did make changes. I used a mix of jumbo lump crab, lobster, and king crab that I had left over from new years. I toasted the roll in the toaster oven and buttered it with Wegmans shallot thyme finishing butter. I did not add lettuce or tomato, but did sprinkle with old bay seasoning. I served this with bacon & brown sugar collard greens, (also CL). I would definitely make this the next time I have left overs.

chenault99's Review

SandyinIndy
August 14, 2011
I added a lot more lemon juice--about 2 tbsp--and some salt and pepper, and it was delicious. I also let it sit in the fridge overnight before serving, and that seemed to make all the flavors come together. It definitely was less bland the next day.

Arilya's Review

Scot58
March 01, 2011
I made this for a Valentine's Day picnic and was definitely left wanting more flavor. I might try it again with more lemon, Tabasco, and Dijon. My husband had his second serving open-faced, which was less bready, but the flavor was so bland that I moved on to something else. A clean crab flavor, just boring as-is.

sublimelmf's Review

myzkyti
June 16, 2010
This was horrible, big waste of money as it was an expensive recipe. I don't think using shrimp instead of crab would've made it any better. It was just completely lacking in flavor. As some one else said, it wasn't as messy as I expected, but my advice is to go all out and do a traditional lobster roll

JensDiversion's Review

JensDiversion
September 06, 2009
Easy to make, quick fix for summer. Tasted fine, it's just that it seemed to be lacking a specific flavor. This could be my fault as i did not have lemon juice on hand and maybe that's the "zing" i was looking for. Still a tasty and quick recipe. We would make it again and experiment. I served it with homemade macaroni salad and sour cream and onion potatoe chips.

SandyinIndy's Review

chenault99
August 19, 2009
Surprisingly I think this would be better with shrimp. It might be because I served on whole wheat rolls (with a strong flavor). High cost for a sandwich that was just pretty good.