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Chesapeake Bay Crab Roll
Lobster roll move over! This Chesapeake Bay Crab Roll is absolutely delicious!
Recipe chef is Danielle Hanscom in Chestertown Maryland
Recipe courtesy of Brampton Bed and Breakfast Inn
Recipe courtesy of Brampton Bed and Breakfast Inn
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Prep Time : 45 min. Yield : 4 |
Ingredients
- ¼ cup mayonnaise (I like Hellman’s)
- 1 Tbs. fresh lemon juice
- ½ tsp. grated lemon peel
- ¼-½ tsp. Old Bay seasoning, to taste
- salt and pepper to taste
- 1 lb. lump crabmeat, cooked and all shells removed
- 2 Tbs. finely chopped celery
- 4 Tbs. finely chopped Spring onions
- 2 Tbs. finely chopped fresh parsley
- 4 lg. hot dog buns, top split open
- 2 Tbs. butter, room temperature
- 4 lg. Boston lettuce leaves
- 4 lg. slices of tomatoes, cut in half
Preparation
Whisk together mayonnaise, lemon juice, lemon peel, Old Bay seasoning and salt and pepper in medium bowl.
Gently add crabmeat, chopped Spring onions and the chopped parsley.
Spread butter on insides of hot dog buns.
Warm a large cast iron skillet over medium heat.
Gently place buns, buttered side down, in preheated skillet and toast until golden, about 5 minutes. Be careful not to break roll.
Place 1 toasted bun on each plate.
Place 1 lettuce leaf inside each bun.
Add 2 half slices of tomato on half of the bun.
Divide crab among buns and serve each crab roll with potato chips and a pickle on the side.
Gently add crabmeat, chopped Spring onions and the chopped parsley.
Spread butter on insides of hot dog buns.
Warm a large cast iron skillet over medium heat.
Gently place buns, buttered side down, in preheated skillet and toast until golden, about 5 minutes. Be careful not to break roll.
Place 1 toasted bun on each plate.
Place 1 lettuce leaf inside each bun.
Add 2 half slices of tomato on half of the bun.
Divide crab among buns and serve each crab roll with potato chips and a pickle on the side.
