Go Back
crab roll on a white plate with a red striped towel in the background
Print

Crab Roll

You don't need to cloak your crabmeat in mayo to make the most amazing crab roll. Toss your fresh crabmeat with a simple lemon vinaigrette and just a touch of mayo on the bun with a shiver of spice to keep it nice (and so it won't get soggy).
Course Main Course
Cuisine American
Diet Low Fat, Low Lactose
Keyword upscale lunch
Prep Time 15 minutes
Servings 2
Calories 233kcal
Author Agile Test Kitchen

Ingredients

  • 1 c lump crabmeat (about 6 oz) Use up to 1 ½ c for very full rolls
  • 2 ea hot dog buns or New England split top frankfurter rolls
  • 2 Tb mayonnaise I recommend Primal Food Avocado oil mayo
  • 1 teaspoon hot sauce such as sriracha or Louisiana Crystal

Fresh Lemon Vinaigrette

  • 1 Tb extra virgin olive oil
  • 1 Tb fresh lemon juice
  • 1 Tb fresh chopped parsley
  • salt to taste for me this is ⅛th teaspoon of pink Himalayan salt or table salt

Optional

  • lemon wedges to serve

Notes

    1. Use a good quality, fresh lump crabmeat. If you really want to make them burst with crab, use ¾ c of crabmeat per roll. 
    2. If you don't have crabmeat, substitute fresh bay shrimp, a good quality canned tuna, or even lobster meat.
    3. Serve on romaine lettuce leaves for a low carb / gluten free option.
    4. Skip the mayo, if you really can't stand it. Top with hot sauce for a little extra spice!
This recipe was inspired by the Dungeness Crab Roll served at Town Restaurant in San Carlos, where this serve this with a chipotle mayo, lettuce, tomato, and a huge pile of crab.