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Crab Roll Recipe

Do you love the taste of lobster roll but find it a hassle to prepare? Then this crab roll recipe is for you!

Crab roll photo

It is much easier to prepare than lobster roll but every bit as tasty. The juicy, sweet crab meat contrasts beautifully with the zesty mayonnaise dressing, creating a filling and wholesome lunch or a centerpiece at your next BBQ!

What sort of crab do I need?

This recipe is versatile and you can use either fresh, frozen or canned crab to prepare it. If possible, go for fresh – it has an unbeatable flavor and texture.

It calls for lump crab meat, which is white. Lump crab meat is made up of small, broken pieces of jumbo lump meat, plus other small pieces of body meat. Its flavor is delicate, so it’s just perfect for dishes like this, or for seafood salads.

You may also come across jumbo lump crab meat in the store. It tastes wonderful and has a fabulous meaty texture, but it is more expensive than lump crab meat and is best appreciated by itself. Since this recipe involves coating the crab with a mayonnaise dressing, the basic lump crab meat works perfectly well.

Crab roll image

In a pinch, you could use backfin, which is cheaper still. It doesn’t include any leg meat and is made up of flakes of body meat.

We would recommend avoiding claw meat for this recipe. As the name implies, this is sourced from the fin and claws of the crab and is dark in color. It also has a very strong flavor. Whilst that strong taste is great for dishes like crab soup or bisque, it doesn’t work as well in this crab roll recipe, which should have a light, fresh flavor.

More recipes with crab

Crispy Crab Cakes

Avocado Crab Mango Salad

TexMex Crab Cakes

Crab roll photo

Crab Roll Recipe

Christine Albury
This crab roll recipe is easy to follow and makes a fresh-tasting lunch that’s full of flavor.
No ratings yet
Prep Time 15 minutes
Cook Time 5 minutes
pickling 4 minutes
Total Time 4 hours 20 minutes
Servings 4 1 serving
Calories 455.5 kcal


  • 0.5 Apple Cider Vinegar
  • 0.5 Fine Granulated Sugar
  • 0.5 Salt
  • 1 Carrot shredded
  • 0.5 Red Onion thinly sliced
  • 0.5 Radishes
  • 0.5 Mayonnaise
  • 1 Lemon
  • 0.5 Hot Sauce optional
  • 4 Brioche Buns
  • 12 Fresh Lump Crab Meat
  • 3 Chives fresh, minced
  • 1 Salt to taste
  • 1 Cracked Black Pepper to taste
  • 4 Lettuce Leaves


  • Heat the vinegar and sugar together in a non-reactive saucepan. Simmer gently, stirring until the sugar has dissolved. Stir in the salt, set aside and leave to cool.
  • In a large stainless steel or glass bowl, mix the carrot, red onion, and radish together, then pour the cooled vinegar over the top. Set aside, covered, for 4 hours. 
  • In a small bowl, combine the mayonnaise with the lemon juice, zest, and hot sauce (if using).
  • Toast the brioche rolls lightly.
  • Check the crab meat for any pieces of broken shell then mix with the mayo and chives. Season to taste with salt and pepper.
  • Put a couple of salad leaves into each roll and pile the crab meat on top. Dress with pickles and serve.


Calories: 455.5kcalCarbohydrates: 61gProtein: 20.38gFat: 13.75gSaturated Fat: 2.38gSodium: 1040.5mgFiber: 1.5gSugar: 32.88g
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