Crab Roll

Crab Roll
 null
 Nogc Minh Ngo
Serves 8
preparation
20
minutes
cooking
20
minutes

Ingredients

2
pounds
cooked crabmeat
2
bunches scallions, white and light-green parts only, thinly sliced
2
celery stalks, finely diced
juice of 1 lemon
1/2
cup
mayonnaise
1/2
teaspoon
kosher salt
1/4
teaspoon
black pepper
8
rolls or hot dog buns
8
leaves lettuce (such as Bibb)
3
ripe tomatoes, sliced

Directions

  1. Pick over the crabmeat, discarding any pieces of shell. Finely chop the meat.
  2. In a medium bowl, combine the crabmeat, scallions, celery, lemon juice, mayonnaise, salt, and pepper.
  3. Toast the rolls until lightly browned.
  4. Spoon some of the chilled crabmeat mixture onto half of each roll, then place some of the lettuce and tomato on the other half. Serve immediately.
Suzy Verrier and Kai Jacob
August 2005

Nutritional Information

  • Per Serving
  • Calories From Fat 40 %
  • Calcium 158.71 mg
  • Carbohydrate 23.83 g
  • Cholesterol 120.28 mg
  • Fat 14.26 g
  • Fiber 2.19 g
  • Iron 2.66 mg
  • Protein 24.57 mg
  • Sat Fat 1.95 g
  • Sodium 572.64 mg
What does this mean? See Nutrition 101.