Randy Harris
The whole point of a crab roll is the crab—get the best you can find, and don’t mess with it too much. And, that bun: It has to be split top.
Recipe information
Yield
2 Servings
Ingredients
8
oz. fresh Jonah or peekytoe crabmeat
2
tablespoons mayonnaise
Kosher salt
2
tablespoons unsalted butter, room temperature
2
New England–style split-top hot dog buns
Green-leaf lettuce leaves (for serving)
Freshly ground white pepper
Preparation
Step 1
Gently mix crab and mayonnaise in a small bowl; season with salt.
Step 2
Heat a large skillet over medium heat. Butter flat sides of buns and cook until golden, about 2 minutes per side. Fill each bun with lettuce, then crabmeat mixture; season with pepper.