Best Mini Crab Rolls Recipes

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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

MINI CRAB TARTS



Mini Crab Tarts image

Frozen phyllo tart shells bake up to crispy perfection that's heavenly with this warm, rich, creamy filling. They're a snap to prepare with canned crabmeat. -Linda Stemen, Monroeville, Indiana

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield 30 appetizers.

Number Of Ingredients 10

2 packages (1.9 ounces each) frozen miniature phyllo tart shells
1 large egg
1/4 cup 2% milk
1/4 cup mayonnaise
1 tablespoon all-purpose flour
1/8 teaspoon salt
1 can (6 ounces) lump crabmeat, drained
2 tablespoons shredded Monterey Jack cheese
1 tablespoon chopped green onion
Thinly sliced green onions, optional

Steps:

  • Preheat oven to 375°. Place tart shells in an ungreased 15x10x1-in. baking pan. In a small bowl, whisk egg, milk, mayonnaise, flour and salt until smooth. Stir in crab, cheese and chopped onion. Spoon into tart shells., Bake 9-11 minutes or until set. Garnish with sliced onions if desired. Serve warm.

Nutrition Facts :

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.

MINI CRAB ROLLS



Mini Crab Rolls image

These mini crab rolls are as delicious as they are adorable!

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 45m

Yield 24

Number Of Ingredients 7

1 can (11 oz) refrigerated Pillsbury™ Original French Bread
1/2 lb cooked lump crabmeat or 8 oz refrigerated flaked imitation crab
1/4 cup mayonnaise
1/4 teaspoon seafood seasoning
1/4 teaspoon dried tarragon leaves
Salt and pepper to taste
Fresh parsley sprigs, if desired

Steps:

  • Heat oven to 350°F. Remove dough from can, and cut in half lengthwise to make 2 long thin pieces of dough. Use serrated knife to cut each half into 12 pieces. Place pieces, rounded side up, on ungreased cookie sheet.
  • Bake 15 to 18 minutes or until just golden brown. Cool 5 minutes on cookie sheet. Remove to cooling rack to cool completely, about 10 minutes.
  • Meanwhile, in medium bowl, stir together crab, mayonnaise, seafood seasoning, tarragon, salt and pepper just until combined. Set aside.
  • Use serrated knife to cut slit in rolls from top to bottom, being careful not to cut all the way through. Place crab mixture in center of each roll. Top each roll with parsley sprig. Serve immediately, or cover and refrigerate until ready to serve.

Nutrition Facts : Calories 60, Carbohydrate 7 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 0 g, TransFat 0 g

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