Crab Rolls

Serve up this seafood stunner.

By Tina MartinezPublished: Apr 17, 2024

mike garten

Sweet crabmeat tossed in a creamy, citrus-spiked mayo mixture speckled with chives and tarragon gives us all the sunny, warm weather boardwalk vibes. Buttery, toasted buns are a must!

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Yields:: 6
Total Time:: 25 mins
Cal/Serv:: 298

Ingredients

1/3 c.
mayonnaise
1/2 tsp.
lemon zest plus 1 tablespoon lemon juice
1/2 tbsp.
Dijon mustard
1/2 tbsp.
whole-grain mustard
1/4 tsp.
hot sauce
1
stalk celery, halved lengthwise and thinly sliced
1 lb.
jumbo lump crabmeat, drained
2 tbsp.
chopped chives, plus more for topping
2 tsp.
tarragon leaves, roughly chopped
2 tbsp.
unsalted butter, at room temp
6
split-top hot dog buns (we used Pepperidge Farm)

Directions

1. Step 1In medium bowl, whisk together mayonnaise, lemon zest, and juice, both mustards and hot sauce. Stir in celery, then gently fold in crab, chives, and tarragon.
2. Step 2Spread butter on outside of buns. Place buttered side down in large nonstick skillet and cook on medium until golden brown, 2 to 3 min. per buttered side. Fill with crab salad and serve immediately, sprinkled with chives if desired.

Did you make this recipe? Comment below!

NUTRITIONAL INFORMATION (per serving): About 298 calories, 14 g fat (4.5 g saturated), 64 mg cholesterol, 675 mg sodium, 28 g carbohydrates, 1 g fiber, 5.5 g sugar (4 g added sugar), 12 g protein