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Crab Roll

Crab Roll
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Serves 8| Hands-On Time: | Total Time:



  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.
By September, 2005

Nutritional Information

  • Per Serving
  • Calories 322.4Calories From Fat 40%
  • Calcium 158.71mg
  • Carbohydrate 23.83g
  • Cholesterol 120.28mg
  • Fat 14.26g
  • Fiber 2.19g
  • Iron 2.66mg
  • Protein 24.57mg
  • Sat Fat 1.95g
  • Sodium 572.64mg
What does this mean? See Nutrition 101 .

Quick Tip

You can substitute cooked, chopped lobster or shrimp for the crabmeat.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.