New England Crab Roll

Ingredients

• 1 container Lump crabmeat
• 3 tbsp Olive oil mayonnaise
• 1 Lemon
• 1 stalk Celery, diced very fine
• 2 tbsp Chives, snipped
• ½ tsp Old Bay seasoning
• 2 tbsp Unsalted butter, softened
• 4 Whole wheat burger buns
• 4 leaf Butter lettuce

Method

1. Pick through the crab for shell. Fold — do not stir — the mayonnaise, lemon juice, celery, chives and Old Bay through it. Five or six strokes.
2. Taste before adding salt. Crab is naturally saline and Old Bay is mostly salt.
3. Butter the outsides of the rolls and griddle them on both flat sides over medium until golden. This is the New England move and it is worth the two minutes.
4. Line each roll with a lettuce leaf, pile the crab in high, and finish with more chives and a lemon wedge.

Notes

✨ The restaurant touch

Three tablespoons of mayonnaise for a whole container of crab. Anything more and you are eating mayonnaise.

🧒 For the kids

Sweet crab in a buttery roll. Leave the Old Bay off theirs if they are cautious.

🥡 Leftovers

Eat the day it is made.

Per serving

Computed from USDA FoodData Central values. A planning tool, not medical advice.