Crab Roll

Photo courtesy of the Cooking Corner.

     I wished we lived near a great body of water so that we could eat (and cook with) real crab. However, this is not the case. Here in the Midwest we have fresh catfish. This did not deter me from trying my hand at an East coast favorite, crab rolls. It's basically a crab or lobster salad served on a hoagie roll. This classic is as easy as it sounds, combining chunks of crab meat with mayo and Old Bay, everything else is to your tastes.

Crab Roll
3 pkg. frozen chunk crab
1 stalk celery, diced fine or 1/4 tsp. celery seed
2-3 T. each onion, red and green bell peppers, diced
3 T. (heaping) mayo
1/2 tsp. Old Bay seasoning
squirt lemon juice
Kosher salt and cracked black pepper to taste

Let crab thaw in refrigerator 24 hours prior to use. Remove from package and drain well.

Mix all ingredients together, trying not to break up the crab too much. 

When well combined, refrigerate for at least an hour or two to blend flavors and chill well. Adjust salt, pepper and Old Bay to taste. 

Serve on a sturdy bun. Makes 6 sandwiches.

Can also be used on lettuce as a salad or served on crackers.

Related articles

• Shelfish hunter: Getting to the bottom of Charlottesville's best crab cakes
• King Crab Salad Sandwich
• Crab Cakes with Siracha Remoulade
• Crab Cakes
• Foodie Friday: Crab Cakes with Mixed Greens & Tangy Sauce