In the Kitchen

  • Crab Salad Rolls
Level of Difficulty
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!


  • 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



  • 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 –>