Classic Maine Crab Roll
This classic Maine crab roll recipe features fresh lump crab meat lightly dressed with mayonnaise, celery, and chives, served in a toasted, buttered split-top hot dog bun. It's a simple yet elegant dish that highlights the sweet, delicate flavor of crab.
Equipment
- Skillet
- Mixing Bowls
Ingredients
Main Ingredients
- 1 pound Fresh Lump Crab Meat picked over for shells
- 2-3 tablespoons Mayonnaise good quality
- 1 stalk Celery finely diced
- 1 tablespoon Chives or Green Onion finely chopped
- 1 teaspoon Lemon Juice freshly squeezed
- Salt to taste
- Freshly Ground Black Pepper to taste
For Serving
- 4 Split-Top Hot Dog Buns New England style
- 2 tablespoons Unsalted Butter melted
Instructions
Preparation
- Carefully inspect the lump crab meat for shell fragments and gently flake it into a medium bowl, avoiding over-handling to keep the lumps intact.
Make the Dressing
- In a separate small bowl, whisk together mayonnaise, finely diced celery, chopped chives or green onion, and fresh lemon juice.
- Season with salt and black pepper to taste, then adjust as needed.
Combine and Serve
- Gently fold the mayonnaise mixture into the crab meat, ensuring a light coating to highlight the crab's natural flavor.
- Melt unsalted butter in a large skillet over medium-low heat, then brush the outsides of split-top hot dog buns with the melted butter.
- Place buns flat-side down in the skillet and toast until golden brown and slightly crispy, about 2-3 minutes per side.
- Generously spoon the prepared crab mixture into each warm, toasted bun and serve immediately.
Notes
For best results, use fresh, high-quality lump crab meat. You can also add a pinch of Old Bay seasoning to the dressing for an extra layer of flavor.