Servings: 4
This crab salad is a riff on the classic and ever-popular lobster roll. The buttered toasted bun brings it together, but if you want to skip the carbs, serve in a tender lettuce cup. Chips on the side are optional but fun.
Ingredients
- 1/2 cup mayonnaise
- 2 large scallions, thinly sliced, white and light-green parts only (about 3 Tbs.)
- 1/2 lemon, zested and juiced; more to taste
- 1 Tbs. minced fresh tarragon
- 1 tsp. Old Bay Seasoning
- Kosher salt and freshly ground black pepper
- 8 oz. cooked crabmeat (pasteurized lump works well)
- 1/2 cup diced English cucumber
- 1/2 cup petite green peas, fresh or frozen
- 4 brioche hot dog rolls
- Unsalted butter, softened (as needed)
- 1 small head Boston lettuce
Nutritional Information
- Calories (kcal) : 620
- Fat Calories (kcal): 370
- Fat (g): 41
- Saturated Fat (g): 15
- Polyunsaturated Fat (g): 13
- Monounsaturated Fat (g): 5
- Cholesterol (mg): 195
- Sodium (mg): 1020
- Carbohydrates (g): 39
- Fiber (g): 1
- Sugar (g): 6
- Protein (g): 22
Preparation
- In a large bowl, combine the mayonnaise, scallions, lemon zest and juice, tarragon, old Bay, and 1/4 tsp. each salt and pepper. Gently stir in the crab, cucumber, and peas. Season to taste with more lemon juice, salt, and pepper.
- Toast and butter the buns. Tuck the lettuce leaves into the buns, divide the salad among the buns, and serve.
Reviews
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Reviews (1 review)
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Chrissy60 | 03/16/2021Can't wait to makes these!
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