New England Crab Rolls

July 7, 2011 by andrea | Filed under Recipes, Sandwich, Seafood.

It was a beautiful Oregon day today and I new early on that I didn’t want to spend a ton of time tonight making dinner. I’d been hankering for crab lately so after a quick recipe search, I landed on a recipe for New England Crab Rolls. These sandwiches are delicious, super easy and perfect for summer! 

The lemon zest and green onions add fresh flavor to the crab salad, and there’s just enough mayo in it to hold it all together without being overly goopy. 

Since New England-style split-top rolls are hard to find on the west coast, this recipe calls for regular ol’ hot dog buns. If you’re extra motivated, you can make your own split-top rolls for these sandwiches (click here to see a New England Hot Dog Pan).

And while we’re on the subject of rolls/buns, I also made one of these sandwiches using a fresh sourdough sandwich roll that I got from Safeway’s bakery department. I sliced it from the top (but not all the way through) and opened it like a book. I then buttered it and broiled it in the oven until it was golden. The sourdough dough roll was crusty on the outside with a chewy interior and a tangy flavor that was a nice compliment to the crab salad. I know it’s not traditional but it sure was good. Whatever roll or bun you choose, I’m sure you’re going to enjoy these simple, summery sandwiches!

New England Crab Rolls
-recipe from Bon Appétit Magazine (August 2003)

Creamy lobster salad heaped onto a buttered, toasted hot dog bun is the quintessential summer sandwich in northeastern shore towns. This is an equally delicious — and more economical — variation.

Serve with: Potato chips, sweet pickles, and carrot and celery sticks. Dessert: Blueberry pie and vanilla ice cream.

Yield: Makes 2 servings

6 tablespoons mayonnaise
1 tablespoon fresh lemon juice
1 teaspoon grated lemon peel
1/8 teaspoon cayenne pepper
3/4 pound fresh crabmeat, picked over
3 tablespoons finely chopped green onions

2 tablespoons (1/4 stick) butter, room temperature
4 hot dog buns, sides split open
4 red leaf or Bibb lettuce leaves

Whisk together mayonnaise, lemon juice, lemon peel, and cayenne pepper in medium bowl. Mix in crabmeat and chopped green onions. Season crab salad to taste with salt and pepper.

Spread butter on insides of hot dog buns. Warm large skillet over medium heat 1 minute. Place buns, buttered side down, in preheated skillet and toast until golden, about 5 minutes. Place 2 toasted buns on each of 2 plates. Place 1 lettuce leaf inside each bun. Divide crab salad among buns and serve.

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