Old Bay Crab Rolls
Old Bay Crab Rolls have chunks of crab legs with Old Bay and Shallot-Chive mayo, topped with butter-toasted panko crumbs stuffed between golden toasted layers of sourdough bread.
Enjoy the delicious flavors of summertime in New England – no matter where you live!
I love a good lobster roll! And let me tell you having just been up the Pacific Coast Highway; I had several! But let’s be honest, I live in AZ…a fresh lobster isn’t easy or affordable to come by. So, in this recipe I’ve swapped the lobster for easy-to-find crabmeat to give you an amazing version of crab rolls that you can make at home!
This classic crab roll will be a showstopper at your summer barbecue, picnic, or even just a simple lunch. Less tedious to make than its more famous counterpart—the lobster roll—a crab roll is every bit as sweet, succulent, and hearty.
If you make this recipe, let us know. Leave a comment, rate it, and don’t forget to take a picture and tag it #theycallmemamad on Instagram so we can see. I LOVE seeing what you come up with. Cheers, friends!
Old Bay Crab Rolls
- 4 cups cooked crabmeat meat cut into 1/2-inch pieces
- ¾ cup mayonnaise
- 3 Tbsp fresh lemon juice
- 3 Tbsp chopped fresh chives
- 1 Tbsp shallot finely chopped
- 1 ½ tsp coarse salt
- ½ tsp Old Bay seasoning
- 4 Tbsp butter soften and divided
- 1 ½ cup panko crumbs
- 1 loaf crusty sourdough bread cut into 2-inch thick slices and top-split down the center
- 1 lemon cut into wedges
In a large saucepan melt 1 Tbsp of butter over medium-high heat; add crabmeat and heat until warmed through.
In a large bowl, combine mayonnaise, lemon juice, chives, shallot, salt, and Old Bay; mix thoroughly; add warmed crabmeat; mix well.
Using the remaining 2 Tbsp butter, butter both sides of the sourdough bread slices (like you would for a grilled cheese sandwich).
Heat a 12-inch skillet over medium-high heat; add 1 Tbsp of butter and melt; once melted add in panko crumbs; cook for about 5 minutes, stirring often, until panko starts to brown; remove from heat, place panko on a plate to cool and set aside.
In the same skillet over medium-high heat; toast bread slices until golden brown, about 3 minutes per side, when browned place the bread onto paper-towel-lined plate to help absorb oils; continue working in batches until all has been toasted.
Fill each slice of bread with ¼ - ½ cup crabmeat mixture.
Top with about ¼ cup toasted panko
Serve with a lemon wedge.