Crab Roll


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.

Prep Time:
20 mins
Total Time:
20 mins
4 servings, about 2/3 cup crab filling each
Nutrition Profile:

What Kind of Crabmeat Should I Use?

Look for lump crabmeat in the fresh seafood section of your supermarket. Lump crabmeat consists of broken pieces of jumbo lump and smaller chunks of body meat. It's sweet, white in color and has a delicate flaky texture that's perfect for crab rolls.

How to Make Crab Rolls

Use freshly grated lemon zest. Lemon zest is the outer yellow layer of a lemon and has a bright intense flavor. We recommend using a Microplane zester because it removes just the zest and leaves behind the bitter-tasting pith.

Gently fold in the crab when mixing it in with the other ingredients, being careful not to break it up too much.

Toast the hot dog buns. A toasted bun adds a golden brown, lightly crunchy contrast to the tender crab.

How Long Will Crab Rolls Stay Fresh?

You can make the crab filling, then cover and refrigerate it for up to 1 day. Once the crab rolls are assembled, they should be served immediately.

Additional reporting by Jan Valdez


  • 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

  • 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

  • 4 whole-wheat hot dog buns (toasted, if desired)

  • 8 leaves red or green leaf lettuce


  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.


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 supermarket. 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 (per serving)

238 Calories
5g Fat
29g Carbs
22g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 238
% Daily Value *
Total Carbohydrate 29g 11%
Dietary Fiber 4g 15%
Total Sugars 5g
Added Sugars 4g 8%
Protein 22g 43%
Total Fat 5g 6%
Saturated Fat 1g 4%
Cholesterol 103mg 34%
Vitamin A 1307IU 26%
Vitamin C 10mg 12%
Folate 47mcg 12%
Sodium 768mg 33%
Calcium 162mg 12%
Iron 6mg 32%
Magnesium 46mg 11%
Potassium 269mg 6%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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