Description
A light and refreshing Crab Salad Rolls recipe featuring jumbo lump crab meat tossed in a zesty lemon-dijon mayonnaise, served in toasted New England style hot dog rolls. Perfect for a quick 15-minute meal packed with fresh flavors and a hint of smoky paprika.
Ingredients
Salad
- 2 1/2 tablespoons good quality mayonnaise
- 1 tablespoon lemon juice
- 1/2 tablespoon lemon zest
- 1 teaspoon dijon mustard
- 1 tablespoon chopped fresh chives
- 1/2 teaspoon kosher salt
- 1/4 teaspoon fresh ground pepper
- 1 lb jumbo lump crab meat (picked over for shells)
Rolls
- 4 New England style hot dog rolls
- 1 tablespoon butter
- Smoked paprika (optional)
Instructions
- Prepare the dressing: In a medium bowl, stir together the mayonnaise, lemon juice, lemon zest, Dijon mustard, chopped fresh chives, kosher salt, and freshly ground pepper until well combined to create a zesty and flavorful dressing.
- Add the crab meat: Gently fold the jumbo lump crab meat into the dressing mixture being careful not to break up the crab chunks to maintain their texture, ensuring the crab is evenly coated.
- Chill the salad: Cover the bowl with plastic wrap and refrigerate the crab salad for 15 minutes to allow flavors to meld and the salad to chill.
- Toast the rolls: Heat a medium skillet over medium-high heat and melt the butter. Place the New England style hot dog rolls in the skillet, toasting the outside until golden brown. Flip the rolls and toast the other side. Repeat for all rolls to achieve a crispy exterior.
- Assemble the rolls: Open each toasted roll and fill each with a quarter of the chilled crab salad, ensuring an even distribution of the crab mixture.
- Garnish and serve: Optionally sprinkle smoked paprika and additional chopped fresh chives over the filled rolls for added flavor and color, then serve immediately for the best texture and taste.
Notes
- Pick through the crab meat thoroughly to remove any shell fragments for a smooth eating experience.
- Use fresh lemon zest and juice for the brightest flavor.
- To make this recipe dairy-free, substitute the butter with a suitable oil or dairy-free spread for toasting rolls.
- Smoked paprika adds a nice smoky depth but can be omitted for a milder taste.
- This recipe can be prepared ahead by making the crab salad and storing it in the refrigerator; however, toast the rolls fresh before serving for best texture.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Sandwiches
- Method: Stovetop
- Cuisine: American
