Experience the taste of the East Coast with our New England-style crab rolls! These sandwiches are bursting with fresh flavors and succulent lump crab meat, creamy homemade dressing, all nestled in a buttery roll. This is the perfect recipe for weeknight dinners and takes less than 20 minutes to make!
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Table of Contents
Key Ingredients
- Crab
- Buns
- Mayo
- Celery
- Fresh Lemon
- Dill
- Basil
- Old Bay Seasoning
- Salt and Pepper
What Type of Crab to Use
I love to use jumbo lump crab. Here are some options.
- Jumbo Lump Crab Meat: Jumbo lump crab meat consists of the largest, whole pieces of crab meat from the body of the crab. It has a luxurious texture and a rich flavor.
- Lump Crab Meat: Lump crab meat has smaller, flaky chunks (compared to jumbo) that come from the body of the crab. It has a sweet, delicate flavor and a firm texture.
- Claw Meat: Claw meat comes from the claws of the crab and has a slightly darker color and stronger flavor compared to lump crab meat. While it may not be as visually appealing, it adds depth of flavor to crab rolls and is often used in combination with lump crab meat.
- Imitation Crab: Imitation crab has a different flavor profile compared to real crab meat. It tends to be sweeter and may have a slightly different taste due to the ingredients used in its production.
What Type of Bun to Use
Traditionally, New England-style rolls are served in a split-top, soft-sided hot dog bun. This type of bun is ideal for holding the creamy crab filling without overpowering the delicate flavor of the crab. The split-top design allows you to easily fill the bun with the crab mixture, while the soft texture complements the tender crab meat.
If you can't find split-top hot dog buns, you can also use other types of soft-sided buns or rolls, such as brioche buns or potato rolls. The key is to choose a bun that is soft, slightly sweet, and sturdy enough to hold the crab filling without falling apart.
How to Make Crab Rolls
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Combine mayo, celery, dill, basil, lemon juices, spices, and optional sweetener in a bowl. Stir.
- Fold in crab meat.
- Load the mixture into buns.
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How to Substitute Mayo
Plain Greek yogurt and sour cream are popular substitutes for mayo. Both offers a creamy texture and tangy flavor similar to mayo. Use either as a 1:1 substitute for mayo, or adjust to taste.
How to Prevent Soggy Rolls
- Toast the Rolls: Toasting the rolls before assembling will help create a barrier that prevents moisture from soaking into the bread. Toast the rolls lightly until they are golden brown and slightly crispy.
- Serve Immediately: Serve the crab rolls immediately after assembling them to prevent the bread from absorbing moisture over time. If you need to make them ahead of time, wait to assemble them until just before serving.
- Drain Excess Liquid: If the crab meat or any other ingredients in the filling are moist, be sure to drain off any excess liquid before assembling the rolls. Excess liquid can make the filling too wet and cause the rolls to become soggy.
Substitutions and Add-Ins
- Cajun Seasoning
- Parsley
- Chives
- Cilantro
- Smoked Paprika
- Mustard
- Hot Sauce
- Bell Peppers
- Cucumbers
- Shredded Carrots
- Shredded Cheese
- Lettuce
- Diced or Sliced Tomatoes
- Almonds
- Red Pepper Flakes
- Pineapple Mango Salsa
How to Store Leftovers
If you know you plan to have leftover filling, don't load it into the buns. Store the buns and leftover crab filling separately. The filling can be store in the fridge for 3-4 days, but it's best when used pretty quickly. I recommend 1-2 days.
Freezing
I don't recommend freezing. The texture and taste of the dressing will change.
Pair With These Recipes
Cajun Fries
Broccoli Salad with Bacon and Cheese
Bow Tie Pasta Salad with Italian Dressing
Smoked Sweet Potatoes
More Crab Recipes
Crab Risotto
Creamy Crab Bisque
Seafood Boil in a Bag
Grilled King Crab Legs
Grilled Snow Crab Legs
Smoked Crab Legs
Crab Quiche
Shrimp Burger
Watch step by step instructions on how to make this recipe here on Youtube.
Crab Roll (New England Style)
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also get our free digital cookbook with 30-Minute One-Pot Recipes and weekly recipes and tips.
Ingredients
- 16 oz lump crab meat
- ⅓–½ cup mayo sour cream, or plain Greek yogurt I used ½ cup. Adjust to suit your preference.
- 1 celery stalk Finely diced. This was ¼ cup for me.
- 1 tablespoon dill I used fresh.
- 1 tablespoon basil Chiffonade. I used fresh.
- 1-2 tablespoons fresh lemon juice Adjust to taste.
- ½-1 teaspoon Old Bay Seasoning Adjust to taste.
- Salt and pepper to taste
- 1 tablespoon sweetener or sugar Optional.
- 5 Top sliced hot dog buns I prefer to toast them first.
Instructions
- Combine the mayo, celery, dill, basil, lemon juices, spices, and optional sweetener in a bowl. Stir.
- Fold in the crab meat.
- Load the crab meat filling into buns.
Notes
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
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