Best 7 Quick Crab Roll Recipes

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Indulge in the delectable flavors of the sea with our curated collection of crab roll recipes. These culinary creations showcase the delicate sweetness of crab meat, enveloped in soft and fluffy bread rolls. Experience the classic New England-style crab roll, bursting with fresh crab salad and a hint of mayonnaise. Or, embark on a taste adventure with our California-inspired crab roll, featuring avocado, bacon, and a tangy dressing. For a unique twist, try our Asian-style crab roll, where succulent crab meets crunchy tempura flakes and a drizzle of sweet chili sauce. Each recipe offers a distinct culinary journey, ensuring an unforgettable crab roll experience.

Check out the recipes below so you can choose the best recipe for yourself!

CRAB SUMMER ROLLS



Crab Summer Rolls image

Provided by Giada De Laurentiis

Categories     appetizer

Time 20m

Yield 6 summer rolls

Number Of Ingredients 12

1/4 cup rice wine vinegar
2 tablespoons tamari or low-sodium soy sauce
1 teaspoon garlic chili paste, such as sriracha
1 teaspoon grated fresh ginger
2 cups cooked rice sticks/noodles (about 2 ounces)
1/4 teaspoon toasted sesame oil
6 sheets rice paper wrappers
1/2 cup fresh cilantro sprigs
1/2 cup fresh basil leaves
1 cup lump crabmeat
1 red bell pepper, cut into thin strips
1 cucumber, peeled, seeded and cut into thin strips

Steps:

  • For the sauce: In a small bowl, whisk together the vinegar, tamari, chili paste, ginger and 1 tablespoon water. Set aside to let the flavors marry for about 10 minutes.
  • For the rolls: Meanwhile, in a medium bowl, toss the rice noodles with the sesame oil.
  • Fill a pie pan with warm tap water. Working with one wrapper at a time, soak the rice paper in the warm water for about 30 seconds or until pliable. Lay a few pieces of cilantro and basil across the center of the wrapper. Top the herbs with some crab, followed by some of the red pepper and cucumber. Top with approximately 1/3 cup of the dressed rice noodles. Roll the edge closest to you over the filling, pulling tightly. Fold in the ends and continue to roll to seal. Store on a tray with a damp paper towel. Continue with the remaining wrappers and filling. Serve with the dipping sauce.

Nutrition Facts : Calories 90, Fat 1 grams, SaturatedFat 0 grams, Cholesterol 2 milligrams, Sodium 546 milligrams, Carbohydrate 17 grams, Fiber 1 grams, Protein 4 grams, Sugar 3 grams

CRAB ROLLS



Crab Rolls image

These are based off crab rolls I had at Obrycki's in Baltimore. Try to get good quality crab, as it matters. Tinned crab isn't very good here. Once made, the salad will keep a couple days in the fridge.

Provided by Hank Shaw

Categories     lunch     Main Course

Time 20m

Number Of Ingredients 9

1/4 cup unsalted butter, (melted)
1 pound lump crabmeat
2 tablespoons lemon juice
1/4 cup mayonnaise
2 tablespoons minced chives
1 stalk celery, (minced)
1/2 teaspoon Old Bay seasoning
1/2 teaspoon black pepper
4 hot dog buns

Steps:

  • Toss the crabmeat in the melted butter. Mix all the remaining ingredients except for the buns in a large bowl. Fold the crabmeat into this.
  • Grill or toast the buns; you can spread some butter on the buns first if you'd like. Fill with the crab mixture. Serve with pickles and potato chips.

Nutrition Facts : Calories 415 kcal, Carbohydrate 23 g, Protein 25 g, Fat 24 g, SaturatedFat 9 g, Cholesterol 84 mg, Sodium 1259 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

CRISPY CRAB ROLLS



Crispy Crab Rolls image

The secret to these crunchy crab rolls? The dumpling wrapper is made of flattened white bread. Chef Andrew Zimmern calls this "Southern country club meets Southeast Asia." The result: a light and crispy exterior with snowy white crabmeat inside.

Provided by Andrew Zimmern

Categories     main-dish

Time 45m

Yield 6 servings

Number Of Ingredients 18

8 ounces jumbo lump crab meat, picked over
Freshly ground white pepper
1 pinch nutmeg
1 pinch cayenne pepper
1/4 cup mayonnaise
1 large egg yolk, reserve egg white for Crab Rolls, Step 3
Zest of 1 lemon
5 scallions
1/2 cup Thai sweet chile sauce
Juice of 1 lime
1 tablespoon black sesame seeds
kosher salt
1 quart vegetable oil, for frying
1/4 cup cornstarch
2 tablespoons Water
2 large egg whites
1 cup all-purpose flour
9 slices white Wonder Bread, crusts removed

Steps:

  • Crab filling: In medium bowl, combine the crab meat, white pepper, nutmeg, cayenne pepper, mayonnaise, egg yolk (reserving egg white), and lemon zest. Thinly slice the green part of the scallions (reserving the white part) on an angle, and add to the bowl. Stir the ingredients gently to combine, keeping the crab meat chunks as intact as possible.
  • Dipping sauce: In a small bowl, blend the chile sauce, lime juice, sesame seeds, and a pinch of salt.
  • In a large, deep skillet, heat oil to 375 F. In a large bowl, whisk together cornstarch, water, and 3 egg whites (reserving 2 egg yolks) to make a slurry. In another large bowl, combine the flour with a pinch of salt. Use a rolling pin to flatten each slice of bread. Arrange the bread with the short sides facing you. Spread a heaping tablespoon of crab mixture across the middle of each slice, leaving a ½-inch border at both sides. Use your finger to spread some of the reserved egg yolk along the top and bottom of the flattened bread. Roll and tuck the bread around the crab; press to seal the rolls. Let the rolls rest seam-side down for 5 minutes.
  • Whisk the egg white mixture again to recombine any cornstarch that may have settled to the bottom. Dip each crab roll into the mixture, then dredge in the flour. Carefully transfer the rolls to the oil and fry in batches without crowding, turning occasionally, until golden brown, about 8 minutes per batch. Transfer the crab rolls to a plate lined with paper towels to drain. Finely slice the white part of a scallion and garnish the chili sauce. Slice the crab rolls in half and serve with the chile sauce.

BROWN-BUTTER CRAB ROLL



Brown-Butter Crab Roll image

Eventide Oyster Co. in Portland, Maine, offers a brown-butter lobster roll that we love. We added Old Bay seasoning and swapped the lobster for easy-to-find crabmeat in this delicious version you can make at home.

Provided by Rhoda Boone

Categories     Sandwich     Kid-Friendly     Quick & Easy     Dinner     Lunch     Crab     Summer     Sandwich Theory     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free     Seafood     Shellfish     Small Plates

Yield Makes 4 sandwiches

Number Of Ingredients 9

1/2 cup (1 stick) unsalted butter, softened, divided
4 hot dog buns, preferably split top
1 teaspoon Old Bay seasoning
1 pound good-quality fresh crabmeat, picked over
1 tablespoon Worcestershire sauce
2 tablespoons fresh lemon juice
1/4 teaspoon kosher salt
1 tablespoon sliced chives
Lemon wedges (for serving)

Steps:

  • Heat a medium skillet over medium. Spread 2 Tbsp. butter on cut sides of each bun. Toast buns, cut side down, working in batches if necessary, until golden brown, about 2 minutes per batch. Set buns aside and wipe out skillet.
  • Melt remaining 6 Tbsp. butter in same skillet over medium heat. Continue to cook until butter foams, smells nutty, and turns caramel-colored, about 5 minutes. Add Old Bay seasoning, then gently fold in crabmeat and Worcestershire (mixture might spatter). Cook, stirring occasionally, until crabmeat is heated through, about 3 minutes. Remove from heat; stir in lemon juice and salt.
  • Using a slotted spoon, transfer crab mixture to buns and top with chives. Serve with lemon wedges alongside.

CRAB CRESCENTS



Crab Crescents image

This recipe is so good, no one will guess how quickly you put it together. These little bites are delicious and decadent! -Stephanie Howard, Oakland, California

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield 16 appetizers.

Number Of Ingredients 3

1 tube (8 ounces) refrigerated crescent rolls
3 tablespoons prepared pesto
1/2 cup fresh crabmeat

Steps:

  • Unroll crescent dough; separate into 8 triangles. Cut each triangle in half lengthwise, forming 2 triangles. Spread 1/2 teaspoon pesto over each triangle; place 1 rounded teaspoon of crab along the wide end of each triangle. , Roll up triangles from the wide ends and place point side down 1 in. apart on an ungreased baking sheet., Bake at 375° until golden brown, about 10-12 minutes. Serve warm.

Nutrition Facts : Calories 74 calories, Fat 4g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 144mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.

NEW ENGLAND CRAB ROLLS



New England Crab Rolls image

Categories     Sandwich     Shellfish     Picnic     Quick & Easy     Dinner     Lunch     Mayonnaise     Seafood     Crab     Summer     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 2 servings

Number Of Ingredients 9

6 tablespoons mayonnaise
1 tablespoon fresh lemon juice
1 teaspoon grated lemon peel
1/8 teaspoon cayenne pepper
3/4 pound fresh crabmeat, picked over
3 tablespoons finely chopped green onions
2 tablespoons (1/4 stick) butter, room temperature
4 hot dog buns, sides split open
4 red leaf or Bibb lettuce leaves

Steps:

  • Whisk together mayonnaise, lemon juice, lemon peel, and cayenne pepper in medium bowl. Mix in crabmeat and chopped green onions. Season crab salad to taste with salt and pepper.
  • Spread butter on insides of hot dog buns. Warm large skillet over medium heat 1 minute. Place buns, buttered side down, in preheated skillet and toast until golden, about 5 minutes. Place 2 toasted buns on each of 2 plates. Place 1 lettuce leaf inside each bun. Divide crab salad among buns and serve.

CRAB ROLLS



Crab Rolls image

Don't let lobster have all the fun! Crab is just as delicious on a buttery toasted bun, especially when amped up with mayonnaise, lemon, Old Bay, and cayenne.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 20m

Number Of Ingredients 10

1/4 cup mayonnaise
2 tablespoons fresh lemon juice, plus lemon wedges for serving
Kosher salt
1/4 teaspoon Old Bay seasoning, plus more for serving
1/8 teaspoon cayenne pepper
1 pound jumbo lump crabmeat, drained and picked over
6 tablespoons melted unsalted butter
6 top-split buns
1 head butter lettuce (such as Boston), leaves separated, for serving
Chopped fresh chives and potato chips, for serving

Steps:

  • In a medium bowl, whisk together mayonnaise, lemon juice, 1 teaspoon salt, Old Bay, and cayenne. Gently fold in crabmeat.
  • Heat a large skillet (preferably cast iron) over medium, about 8 minutes. Generously brush top and sides of buns with butter. Place buns, flat-side down, in skillet and toast, flipping halfway through, until crisp and golden on both sides, about 3 minutes. Line inside of buns with 1 to 2 lettuce leaves; divide crabmeat among buns. Drizzle tops with remaining melted butter; sprinkle with chives and more Old Bay. Serve, with lemon wedges and potato chips.

Tips:

  • Choose the right crab meat: Fresh, lump crab meat is the best choice for crab rolls, as it has a delicate flavor and texture. Avoid using canned or flaked crab meat, as it can be tough and watery.
  • Use high-quality mayonnaise: Mayonnaise is the key ingredient in crab rolls, so it's important to use a good-quality mayonnaise that you enjoy the taste of. Avoid using low-fat or fat-free mayonnaise, as it can make the crab rolls dry and bland.
  • Add some extras to your crab rolls: Feel free to add other ingredients to your crab rolls to give them extra flavor and texture. Some popular additions include celery, onion, red pepper, and Old Bay seasoning.
  • Serve your crab rolls immediately: Crab rolls are best served immediately after they are made, while the crab meat is still fresh and flavorful. However, you can also make them ahead of time and store them in the refrigerator for up to 24 hours.

Conclusion:

Crab rolls are a delicious and easy-to-make seafood dish that is perfect for a summer picnic or party. By following the tips above, you can make sure that your crab rolls are perfect every time. So next time you're looking for a quick and easy seafood dish, give crab rolls a try!

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