Why This Recipe Works

A cousin to New England’s famed lobster rolls, crab rolls similarly feature tender shreds of crabmeat, crunchy celery, and lively scallions bound in a savory, creamy dressing and piled into rolls. We toasted and buttered the hot dog rolls first (preferably split-top) to add extra richness and a crispy crust.

Before You Begin

We recommend using refrigerated pasteurized crab for this recipe. You can use jumbo lump, lump, backfin, or a combination. We like to use New England-style hot dog buns, also known as "split-top" buns, but traditional hot dog buns work as well. Serve with potato chips.

Instructions

Press crab dry with paper towels. Stir mayonnaise, celery, scallions, lemon juice, Worcestershire, hot sauce, salt, and pepper together in bowl. Gently fold in crab. Season with salt and pepper to taste.

Line each bun with 1 lettuce leaf. Spoon crab salad into buns. Serve.