In the Kitchen

Crab Salad Rolls

Level of Difficulty

easy

Yield

serves 8

Mini Crab Salad Rolls served on grilled New England-style hot dog buns dusted with fresh chopped parsley make perfect beach-inspired cocktail bites at the beach or at home!

Ingredients

• 5 pounds fresh crabmeat, picked over
• 6 tablespoons mayonnaise
• 1 tablespoon fresh lemon juice
• 1 teaspoon grated lemon peel
• 1/8 teaspoon cayenne pepper
• 3 tablespoons finely chopped green onions
• 2 tablespoons (1/4 stick) butter, room temperature
• 4 top-split hot dog rolls (cut in half w/ ends trimmed)
• 3 tablespoons chopped fresh parsley

 

Directions

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

• Lightly spread butter on insides of hot dog buns. Warm a large skillet over medium heat 1 minute. Place buns, buttered side down, in preheated skillet and grill until golden, about 5 minutes.

• Divide crab salad among buns and sprinkle with chopped parsley.

This recipe was featured on the Today Show.  Watch the video here –>

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