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Crab Roll

July/August 2011

Your rating: None Average: 4.1 (29 votes)

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.


Crab Roll

7 Reviews for Crab Roll

07/28/2014
Anonymous
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!!

Comments
04/29/2014
Anonymous
Loved it

I used imitation crab and it was still delicious! I will make this again. Healthy, fast and tastes great.

Easy & delicious
Comments
06/05/2013
Anonymous

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!

Comments
06/05/2013
Anonymous

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!

Comments
09/14/2012
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. :)

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