Classic Crab Roll Recipe
This classic crab roll will be a showstopper at your summer barbecue, picnic, or even just a simple lunch. Less tedious to make than its more famous counterpart—the lobster roll—a crab roll is every bit as sweet, succulent, and hearty. We like to infuse the mayonnaise with lemon juice and zest for a citrusy kick to cut the richness of the shellfish and mayonnaise. In addition, you can top these rolls with fresh homemade seasonal vegetable pickles (whatever's at the market will be perfect) because they complement the filling so wonderfully. Cider vinegar adds rich, fruity acid, but any type of vinegar you use for quick-pickling will work well.
Crab is such a delicious, versatile shellfish to cook with at home and is especially good fresh. Fresh crab is typically easy to find pre-shelled in refrigerated cans at well-stocked fish markets. You can buy it frozen, as well—either will work well in this recipe.
For the Pickles:
For the Mayonnaise:
For the Rolls: