Maine Crab Roll
Tender lump crab tossed with a light, tangy mayo-based dressing and piled into a buttered, toasted roll. A classic New England seafood sandwich ready in under 15 minutes.
- Total time
- 12 min
- Servings
- 2
- Calories
- 385
- Protein
- 28g
Ingredients
- ¾ lb lump crabmeat, picked over for shells
- 3 tbsp mayonnaise
- ½ whole lemon, zested and juiced
- 1 tbsp butter
- 2 whole hot dog rolls or split-top buns
- 1 pinch salt and pepper to taste
Instructions
- 1
Pick through the crabmeat with your fingers and discard any shell fragments or cartilage. Place the clean crabmeat in a medium bowl, being gentle so the lumps stay intact.
- 2
Cut the lemon in half and squeeze both halves into a small bowl until you have about 1 tablespoon of juice. Scrape the yellow zest from the lemon skin with a microplane or zester and add it to the juice.
- 3
Pour the mayonnaise into the bowl with the crab, then add the lemon juice and zest plus a pinch of salt and pepper. Gently stir with a rubber spatula until the crab is coated and no dry streaks remain—do not overmix or the lumps will break apart.
- 4
Place a 10-inch skillet over medium-high heat and add 1 tablespoon of butter. When the butter is melted and foaming, about 45 seconds, place both rolls cut-side down in the skillet.
- 5
Toast the rolls until the cut surface turns golden brown and crispy, about 2 to 3 minutes. Transfer the rolls to a cutting board with the cut-side facing up.
- 6
Divide the crab mixture evenly between the two rolls, piling it onto the toasted inside surface so it rises slightly above the edges. Serve immediately.
Tools you’ll need
- medium bowl
- small bowl
- rubber spatula
- microplane or zester
- cutting board
- 10-inch skillet
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