Best Maine Crab Rolls Recipes

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

Time 20m

Number Of Ingredients 9

Ingredients

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

MAINE CRAB ROLLS

Maine Crab Rolls image

Make and share this Maine Crab Rolls recipe from Food.com.

Provided by Teri G.

Categories Lunch/Snacks

Time 7m

Yield 2 serving(s)

Number Of Ingredients 5

Ingredients

8 ounces crabmeat, fresh from Maine
3 tablespoons mayonnaise
1 tablespoon butter
2 hot dog buns
1/4 head lettuce, shredded

Steps:

Combine crabmeat and mayonnaise in medium bowl.
Butter along outside surfaces of hot dog rolls.
Heat medium skillet over high heat.
Place rolls in skillet buttered side down; cook until browned slightly, about 2 minutes per side.
Open rolls and fill with lettuce, then crabmeat mixture.
Serve immediately with chips and a pickle.

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

Ingredients

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.

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