Classic Maine Crab Roll
Indulge in the taste of Maine with this classic crab roll. Featuring fresh lump crab meat tossed in a creamy, tangy dressing and served in a toasted split-top bun, it's a simple yet incredibly satisfying seafood delight.
Equipment
- Medium-sized bowl
- Small bowl
- Rubber spatula
- Large skillet or griddle
Ingredients
Main Ingredients
- 1 pound Fresh Lump Crab Meat (450g)
- 1/4 cup Mayonnaise (60ml), good quality, full-fat
- 1 stalk Celery finely diced
- 1 tablespoon Lemon Juice (15ml), freshly squeezed
- 1 tablespoon Chives or Green Onion finely chopped (optional)
- Salt To taste
- Freshly Ground Black Pepper To taste
- 4 New England-Style Split-Top Hot Dog Buns
- 2 tablespoons Unsalted Butter (30g), melted
Instructions
Preparation
- Carefully remove any shell fragments from the crab meat and place it in a medium bowl.
- In a separate small bowl, whisk together mayonnaise, lemon juice, diced celery, and chives (if using). Season with salt and pepper, then adjust to taste.
Assembly
- Gently fold the dressing into the crab meat, being careful not to break up the lumps. Cover and chill for at least 30 minutes to let the flavors combine.
- While the crab chills, melt butter in a skillet over medium-low heat. Toast the split-top buns cut-side down for 2-3 minutes until golden brown and slightly crispy.
Serving
- Remove the chilled crab mixture and spoon a generous amount into each toasted bun. Serve immediately.
Notes
For the best flavor, use fresh, high-quality lump crab meat. Do not overmix the crab salad to maintain the texture of the crab. Serving immediately ensures the buns remain crispy and the crab mixture stays chilled.