Fine Cooking Magazine - November/December 2020

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

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.

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Reviews (1 review)

Chrissy60 | 03/16/2021
Can't wait to makes these!

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What We're Cooking Now

Name: Crab and Cucumber Salad Sandwiches
Yield: 4 servings
Cuisine: American
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