Ingredients
Equipment
Method
- In a medium bowl, gently combine the picked-over crab meat, mayonnaise, finely chopped celery, and finely chopped red onion (or shallots). Be careful not to overmix or break up the delicate crab lumps too much, as this will affect the texture.1 pound fresh crab meat, 1/4 cup mayonnaise, 2 tablespoons finely chopped celery, 1 tablespoon finely chopped red onion or shallots
- Add the fresh lemon juice, Dijon mustard, and Old Bay seasoning to the crab mixture. Gently fold these ingredients in until everything is well incorporated.1 teaspoon fresh lemon juice, 1/2 teaspoon Dijon mustard, 1/4 teaspoon Old Bay seasoning
- Taste the crab mixture and season with salt and freshly ground black pepper as needed. Remember that crab meat can have a natural saltiness, so start with a small amount and adjust.to taste salt, to taste freshly ground black pepper
- Slice the hot dog buns or brioche rolls lengthwise, if they are not already split. In a small skillet or on a griddle, melt the unsalted butter over medium heat. Place the buns cut-side down into the melted butter and toast them until golden brown and slightly crisp. This step is crucial for adding a lovely buttery flavor and preventing the buns from becoming soggy.4-6 split-top hot dog buns or brioche rolls, 1-2 tablespoons melted unsalted butter
- Generously fill each toasted bun with the prepared crab mixture. Mound the filling so it looks abundant and inviting.4-6 split-top hot dog buns or brioche rolls
- Garnish the crab rolls with fresh chopped chives or parsley, if desired. Serve immediately with lemon wedges on the side for an extra squeeze of bright flavor.fresh chives or parsley, chopped, lemon wedges
Notes
Store leftover crab roll mixture in an airtight container in the refrigerator for up to 2 days. Best to store separately from buns to prevent sogginess. Gently warm filling in a skillet or enjoy chilled. Freezing the filling without mayonnaise is recommended.
