Ingredients
Crab Mixture
- 16 ounces Cooked Fresh Lump Crab Meat – drained of all liquid
- 1/4 Cup Mayonnaise
- 2 Tablespoons Lemon Juice
- Zest of 1 Lemon
- 1 Celery Stalk – finely chopped
- 1 Tablespoon Chopped Chives
- 1/2 teaspoon Old Bay Seasoning
- Salt and Pepper – to taste
- Pinch Fresh Chopped Dill
For Serving
- 4 Brioche Hot Dog Rolls
Instructions
- Drain the Crab Meat: Most importantly, remove all liquid from the cooked crab meat. Let it drain in a mesh strainer and then pat dry with paper towels if necessary to prevent sogginess.
- Mix the Filling: In a bowl, gently combine the crab meat with mayonnaise, lemon juice, lemon zest, finely chopped celery, chopped chives, Old Bay seasoning, salt, and pepper. Toss carefully to keep the lumps intact.
- Assemble the Rolls: Spoon the crab mixture into each brioche roll evenly. Top with additional chopped chives and fresh dill for extra flavor and garnish.
- Serve and Enjoy: Serve the crab rolls immediately as a light lunch or appetizer for 4 people.
Notes
- Ensure the crab meat is well drained to avoid watery filling.
- You can adjust Old Bay seasoning to your taste preference.
- For added crunch, serve with a side of crisp celery sticks or a simple green salad.
- Brioche rolls can be lightly toasted if preferred, but are delicious soft as well.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Sandwich
- Method: No-Cook
- Cuisine: American
