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A Dungeness crab roll combines sweet, precooked crab meat with a bright lemon-mayo filling and toasted potato rolls. This restaurant-quality sandwich comes together in minutes with minimal prep.
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In a bowl, blend the mayo, onions, celery, lemon juice, salt and white pepper with a whisk. Blend well. Then add the crabmeat and blend well again. After mixing, fill the rolls with 1/2 cup filling and serve.
Written automatically by CookOS, not by the creator.
Store assembled rolls in an airtight container in the refrigerator for up to 2 hours; prepare the filling up to 4 hours ahead and assemble just before serving.
Written automatically by CookOS, not by the creator.
Yes. Thaw completely and drain excess liquid before mixing with the aioli to prevent a watery filling.
Both work. Serve cold for a fresh, briny flavor or warm the rolls lightly in a pan with butter for a toasted exterior.
Mayo is neutral; aioli adds garlic. Use whichever you prefer, or make aioli by whisking 1/2 cup mayo with 1–2 minced garlic cloves.
Yes. Prepare the filling up to 4 hours ahead and refrigerate. Assemble rolls just before serving to keep them from getting soggy.
Brioche, challah, or toasted hamburger buns work as substitutes. Avoid soft white bread, which will fall apart.
