Description
This Crab Roll is the ultimate summer sandwich—packed with creamy lump crabmeat, bright lemon, and fresh herbs, all nestled in a buttery toasted brioche roll. With just a few ingredients and a quick prep time, it’s a light yet indulgent seafood treat that brings coastal flavors to your plate.
Ingredients
-
1/2 lb lump crab meat (fresh or high-quality canned)
-
1/4 cup mayonnaise
-
1 tablespoon Dijon mustard
-
1 teaspoon lemon juice
-
1 tablespoon finely chopped celery
-
1 tablespoon chopped green onion (plus more for garnish)
-
Salt and pepper to taste
-
2 brioche or split-top hot dog buns
-
2 tablespoons unsalted butter, softened
-
2 tablespoons grated Parmesan cheese (optional for topping)
Instructions
-
In a medium bowl, gently combine the crab meat, mayonnaise, Dijon mustard, lemon juice, celery, and green onion.
-
Season the mixture with salt and pepper to taste.
-
Butter the outside of each bun and toast them in a skillet over medium heat until golden and crispy.
-
Fill each toasted bun with the crab mixture.
-
Sprinkle with Parmesan cheese if using, and garnish with extra green onions.
-
Serve immediately and enjoy your taste of the coast!
Notes
-
Use fresh lump crab meat for the best texture and flavor.
-
Lightly toast the buns just before serving for maximum crispness.
-
You can skip the Parmesan for a more traditional take or add fresh herbs for extra brightness.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Sandwich / Main Course
- Method: No-Cook (filling) + Toasting
- Cuisine: American / Coastal
