Rating: 4.5 stars
6 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

This healthier take on a lobster roll uses crab because it's usually easier (and less expensive) to buy. Serve this crab roll with coleslaw and an ice-cold beer.

EatingWell Magazine, July/August 2011


Recipe Summary

20 mins
20 mins

Nutrition Profile:



Ingredient Checklist


Instructions Checklist
  • 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.

  • Line each bun with lettuce and divide the crab filling among the buns. Garnish with the remaining 1 tablespoon chives.


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. 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.

To make ahead

Cover and refrigerate the crab filling (Step 1) for up to 1 day.

Nutrition Facts

1 crab roll, about 2/3 cup crab filling
238 calories; protein 21.5g; carbohydrates 29.3g; dietary fiber 4.1g; sugars 5.4g; fat 4.9g; saturated fat 0.8g; cholesterol 102.5mg; vitamin a iu 1306.9IU; vitamin c 10.4mg; folate 47mcg; calcium 162.3mg; iron 5.8mg; magnesium 46.2mg; potassium 269mg; sodium 768mg; thiamin 0.1mg; added sugar 4g.

1 1/2 starch, 1/2 other carbohydrate, 2 lean meat, 1 fat