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Crab rolls recipe
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5 from 4 votes

Crab Rolls

These are based off crab rolls I had at Obrycki's in Baltimore. Try to get good quality crab, as it matters. Tinned crab isn't very good here. Once made, the salad will keep a couple days in the fridge.
Prep Time20 mins
Cook Time0 mins
Total Time20 mins
Course: lunch, Main Course
Cuisine: American
Keyword: crab, sandwich
Servings: 4 people
Calories: 415kcal
Author: Hank Shaw


  • 1/4 cup unsalted butter, melted
  • 1 pound lump crabmeat
  • 2 tablespoons lemon juice
  • 1/4 cup mayonnaise
  • 2 tablespoons minced chives
  • 1 stalk celery, minced
  • 1/2 teaspoon Old Bay seasoning
  • 1/2 teaspoon black pepper
  • 4 hot dog buns


  • Toss the crabmeat in the melted butter. Mix all the remaining ingredients except for the buns in a large bowl. Fold the crabmeat into this.
  • Grill or toast the buns; you can spread some butter on the buns first if you'd like. Fill with the crab mixture. Serve with pickles and potato chips.


NOTE: You can substitute crawfish tails, shrimp or lobster for the crab. 


Calories: 415kcal | Carbohydrates: 23g | Protein: 25g | Fat: 24g | Saturated Fat: 9g | Cholesterol: 84mg | Sodium: 1259mg | Potassium: 311mg | Fiber: 1g | Sugar: 3g | Vitamin A: 492IU | Vitamin C: 13mg | Calcium: 133mg | Iron: 2mg