Crab Roll

Crab Roll

10 Reviews
From: EatingWell Magazine, July/August 2011

This healthier take on a lobster roll uses crab because it's usually easier (and less expensive) to buy. But by all means use lobster if you prefer. Serve with coleslaw and an ice-cold beer.

Ingredients 4 servings

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  • ¼ cup low-fat mayonnaise
  • 1 tablespoon freshly grated lemon zest
  • 3 tablespoons lemon juice
  • 10 dashes hot sauce, such as Tabasco
  • ½ teaspoon freshly ground pepper
  • ⅛ teaspoon salt
  • ¼ cup finely chopped shallot
  • ¼ cup finely chopped celery
  • ¼ cup thinly sliced fresh chives, divided
  • 12 ounces cooked crabmeat (about 2 cups; see Tip), drained if necessary, any shells or cartilage removed
  • 8 leaves red or green leaf lettuce
  • 4 whole-wheat hot dog buns (toasted, if desired)


  • Active

  • Ready In

  1. Whisk mayonnaise, lemon zest, lemon juice, hot sauce, pepper and salt in a medium bowl. Thoroughly mix in shallot, celery and 3 tablespoons chives. Mix in crab very gently so it doesn't break up too much.
  2. Line each bun with lettuce and divide the crab filling among the buns. Garnish with the remaining 1 tablespoon chives.
  • Make Ahead Tip: Cover and refrigerate the crab filling (Step 1) for up to 1 day.
  • Tip: Crabmeat (already removed from the shell) can be purchased canned, in shelf-stable pouches, frozen or pasteurized. Pasteurized usually has the best flavor; look for it in the fresh seafood section of the market. Crab from the U.S. and Canada are both considered good choices for the environment. If you live in an area known for crab, you may be able to get freshly cooked crabs at the seafood counter of your local market.

Nutrition information

  • Serving size: 1 crab roll, about ⅔ cup crab filling
  • Per serving: 238 calories; 5 g fat(1 g sat); 4 g fiber; 29 g carbohydrates; 21 g protein; 47 mcg folate; 102 mg cholesterol; 5 g sugars; 4 g added sugars; 1,307 IU vitamin A; 10 mg vitamin C; 162 mg calcium; 6 mg iron; 768 mg sodium; 269 mg potassium
  • Nutrition Bonus: Iron (33% daily value), Vitamin A (26% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 1½ starch, ½ other carbohydrate, 2 lean meat, 1 fat

Reviews 10

December 27, 2018
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By: dapple323
Good recipe. I used a lot less lemon, more celery, a small amount of red onion and added some avocado and chopped tomatoes to the mix. Great mix of flavors.
October 10, 2016
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By: Mary Hygh
Loved it. I will cut down on the lemon next time. Will make this again!!
January 28, 2016
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By: EatingWell User
Crab Roll it was absolutely delicious and so simple to make. My husband loved it and I will be making it again for sure! :)
August 21, 2015
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By: EatingWell User
So good This was delicious. I wanted to make lobster rolls but couldn't find any fresh lobster so I used pasteurized crab meat instead and was not disappointed. I will definitely make this again.
July 28, 2014
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By: EatingWell User
shellfish allergy I became allergic to shell fish after moving from Maine to Washington State. One thing I missed the most was the lobster and crabmeat rolls. After seeing your recipe, I thought I would try some of the leftover grilled salmon I had in the fridge, shredded it, mixed it with the ingredients in your recipe and added it to the rolls. It was amazing!!
April 29, 2014
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By: EatingWell User
Loved it I used imitation crab and it was still delicious! I will make this again. Healthy, fast and tastes great. Pros: Easy & delicious
June 05, 2013
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By: EatingWell User
This is sooo delicious. My husband from New England loved it! The pasteurized crabmeat was so subtly sweet. This is a perfect, easy to make hot summer night supper. We will make this again!
September 14, 2012
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By: beans
Simple light meal with very bright flavors! This is wonderful! I live in Maine but I'm from the prairies and my husband is from Maine and he thinks this is the best lobster/crab roll he's ever had. :)
June 24, 2012
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By: EatingWell User
delicious! wonderful for a hot summer meal. we loved them. my husband is from New England and he ate two. We will definitely make this again and again.
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