Serve this crab roll with coleslaw and an ice-cold beer.
What Kind of Crabmeat Should I Use?
Look for lump crabmeat in the fresh seafood section of your supermarket.
Lump crabmeat consists of broken pieces of jumbo lump and smaller chunks of body meat.
It’s sweet, white in color and has a delicate flaky texture that’s perfect for crab rolls.
How to Make Crab Rolls
Use freshly grated lemon zest.
Lemon zest is the outer yellow layer of a lemon and has a bright intense flavor.
We recommend using a Microplane zester because it removes just the zest and leaves behind the bitter-tasting pith.
Toast the hot dog buns.
A toasted bun adds a golden brown, lightly crunchy contrast to the tender crab.
How Long Will Crab Rolls Stay Fresh?
you could make the crab filling, then cover and refrigerate it for up to 1 day.
Once the crab rolls are assembled, they should be served immediately.
Thoroughly mix in shallot, celery and 3 tablespoons chives.
Mix in crab very gently so it doesn’t break up too much.
Line each bun with lettuce and divide the crab filling among the buns.
Garnish with the remaining 1 tablespoon chives.
Pasteurized usually has the best flavor; look for it in the fresh seafood section of the supermarket.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
