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Crab Rolls

Crab Rolls
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Serves 4| Hands-On Time: | Total Time:



  1. In a medium bowl, combine the crab, mayonnaise, radishes, celery, celery leaves, apple, lemon juice, ½ teaspoon salt, and ¼ teaspoon pepper.
  2. Dividing evenly, fill the buns with the crab mixture. Serve with the pickles and chips.
By August, 2012

Nutritional Information

  • Per Serving
  • Calories 292
  • Fat 14g
  • Sat Fat 2g
  • Cholesterol 62mg
  • Sodium 689mg
  • Protein 16g
  • Carbohydrate 25g
  • Sugar 5g
  • Fiber 2g
  • Iron 2mg
  • Calcium 126mg
What does this mean? See Nutrition 101 .

Quick Tip

In the market, you may see three types of crabmeat. Lump meat contains the largest, sweetest pieces of meat. Flake special and claw meat contain smaller flakes and have a stronger taste. 

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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.