Maine Crab Rolls Recipes

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CRAB ROLLS



Crab Rolls image

These are based off crab rolls I had at Obrycki's in Baltimore. Try to get good quality crab, as it matters. Tinned crab isn't very good here. Once made, the salad will keep a couple days in the fridge.

Provided by Hank Shaw

Categories     lunch     Main Course

Time 20m

Number Of Ingredients 9

1/4 cup unsalted butter, (melted)
1 pound lump crabmeat
2 tablespoons lemon juice
1/4 cup mayonnaise
2 tablespoons minced chives
1 stalk celery, (minced)
1/2 teaspoon Old Bay seasoning
1/2 teaspoon black pepper
4 hot dog buns

Steps:

  • Toss the crabmeat in the melted butter. Mix all the remaining ingredients except for the buns in a large bowl. Fold the crabmeat into this.
  • Grill or toast the buns; you can spread some butter on the buns first if you'd like. Fill with the crab mixture. Serve with pickles and potato chips.

Nutrition Facts : Calories 415 kcal, Carbohydrate 23 g, Protein 25 g, Fat 24 g, SaturatedFat 9 g, Cholesterol 84 mg, Sodium 1259 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

THE WORLD-FAMOUS MAINE LOBSTER ROLL



The World-Famous Maine Lobster Roll image

Provided by Food Network

Categories     main-dish

Time 46m

Yield 2 to 3 servings

Number Of Ingredients 10

1/2 pound fully cooked lobster meat or 1 (2 1/2 pound) live lobster
1/2 medium cucumber, peeled, seeded and finely diced
1/4 cup bottled mayonnaise
1/2 tablespoon fresh tarragon
2 small scallions, thinly sliced
Kosher or sea salt
Freshly ground pepper
2 to 3 New England-style hot dog buns
2 to 3 tablespoons unsalted butter, softened
Pickles and potato chips as accompaniment

Steps:

  • Prepare the lobster salad.
  • If using live lobsters, steam or boil them. Let cool at room temperature. Use a cleaver to crack and remove the meat from the claws, knuckles and tails. Remove the cartilage from the claws and the intestines from the tails of the cooked meat. Cut the meat into 1/2-inch dice. You may pick all the meat from the carcass and add it to the meat or freeze the carcass for soup or broth.
  • Place the cucumber in a colander for at least 5 minutes to drain the excess liquid. Combine the lobster, cucumber mayonnaise, and tarragon. Add the scallions. Season with salt and pepper. Cover with plastic wrap and chill for 30 minutes to 1 hour. Preheat a large heavy skillet (12 to 14-inches) over medium-low heat (a black cast-iron pan is perfect). Lightly butter both sides of each bun. Place them in the pan and cook for about 2 minutes until golden brown. Turn the buns over and toast the other side. Or toast the buns under a broiler instead. When the buns are ready, stuff them with the chilled lobster salad. Place each roll on a small paper or china plate; garnish with pickles and potato chips. Serve at once.

BROWN-BUTTER CRAB ROLL



Brown-Butter Crab Roll image

Eventide Oyster Co. in Portland, Maine, offers a brown-butter lobster roll that we love. We added Old Bay seasoning and swapped the lobster for easy-to-find crabmeat in this delicious version you can make at home.

Provided by Rhoda Boone

Categories     Sandwich     Kid-Friendly     Quick & Easy     Dinner     Lunch     Crab     Summer     Sandwich Theory     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free     Seafood     Shellfish     Small Plates

Yield Makes 4 sandwiches

Number Of Ingredients 9

1/2 cup (1 stick) unsalted butter, softened, divided
4 hot dog buns, preferably split top
1 teaspoon Old Bay seasoning
1 pound good-quality fresh crabmeat, picked over
1 tablespoon Worcestershire sauce
2 tablespoons fresh lemon juice
1/4 teaspoon kosher salt
1 tablespoon sliced chives
Lemon wedges (for serving)

Steps:

  • Heat a medium skillet over medium. Spread 2 Tbsp. butter on cut sides of each bun. Toast buns, cut side down, working in batches if necessary, until golden brown, about 2 minutes per batch. Set buns aside and wipe out skillet.
  • Melt remaining 6 Tbsp. butter in same skillet over medium heat. Continue to cook until butter foams, smells nutty, and turns caramel-colored, about 5 minutes. Add Old Bay seasoning, then gently fold in crabmeat and Worcestershire (mixture might spatter). Cook, stirring occasionally, until crabmeat is heated through, about 3 minutes. Remove from heat; stir in lemon juice and salt.
  • Using a slotted spoon, transfer crab mixture to buns and top with chives. Serve with lemon wedges alongside.

CRAB ROLLS



Crab Rolls image

Don't let lobster have all the fun! Crab is just as delicious on a buttery toasted bun, especially when amped up with mayonnaise, lemon, Old Bay, and cayenne.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 20m

Number Of Ingredients 10

1/4 cup mayonnaise
2 tablespoons fresh lemon juice, plus lemon wedges for serving
Kosher salt
1/4 teaspoon Old Bay seasoning, plus more for serving
1/8 teaspoon cayenne pepper
1 pound jumbo lump crabmeat, drained and picked over
6 tablespoons melted unsalted butter
6 top-split buns
1 head butter lettuce (such as Boston), leaves separated, for serving
Chopped fresh chives and potato chips, for serving

Steps:

  • In a medium bowl, whisk together mayonnaise, lemon juice, 1 teaspoon salt, Old Bay, and cayenne. Gently fold in crabmeat.
  • Heat a large skillet (preferably cast iron) over medium, about 8 minutes. Generously brush top and sides of buns with butter. Place buns, flat-side down, in skillet and toast, flipping halfway through, until crisp and golden on both sides, about 3 minutes. Line inside of buns with 1 to 2 lettuce leaves; divide crabmeat among buns. Drizzle tops with remaining melted butter; sprinkle with chives and more Old Bay. Serve, with lemon wedges and potato chips.

MAINE COAST LOBSTER ROLLS



Maine Coast Lobster Rolls image

Here is the simplest of recipes, brought to The Times in 2001 by Jason Epstein in the low, dispiriting weeks that followed the attacks on the World Trade Center and the Pentagon. He was inspired, he wrote, by the food writer M.F.K. Fisher's account of a disastrous love affair, and quoted her in his article about cooking for friends at that time: "We returned to the life that had been so real, like fog or smoke, caught in the current of air. We were two ghosts [but] very live ghosts, and drank and ate and saw and felt and made love better than ever before, with an intensity that seemed to detach us utterly from life." Thus, of course, lobster rolls.

Provided by The New York Times

Categories     lunch, main course

Time 20m

Yield 6 servings

Number Of Ingredients 7

1 pound cooked lobster meat
4 stalks crisp, cold celery
1 to 1 1/4 cups Hellmann's mayonnaise
6 hot dog rolls, top-sliced (not side-sliced)
Paprika (optional)
Capers (optional)
4 tablespoons butter, melted (optional)

Steps:

  • Cut the lobster into 1/2-inch pieces and place in a bowl. Chop the celery into medium-fine pieces and stir into lobster. Stir in just enough mayonnaise to coat the lobster mixture.
  • As is traditional in Maine lobster shacks, fry the rolls in a skillet or on a griddle in butter. Otherwise, toast them on both sides under a broiler. Add the lobster salad and sprinkle with paprika and a few capers.

Nutrition Facts : @context http, Calories 479, UnsaturatedFat 30 grams, Carbohydrate 22 grams, Fat 36 grams, Fiber 1 gram, Protein 17 grams, SaturatedFat 6 grams, Sodium 801 milligrams, Sugar 3 grams, TransFat 0 grams

MAINE CRAB ROLLS



Maine Crab Rolls image

Make and share this Maine Crab Rolls recipe from Food.com.

Provided by Teri G.

Categories     Lunch/Snacks

Time 7m

Yield 2 serving(s)

Number Of Ingredients 5

8 ounces crabmeat, fresh from Maine
3 tablespoons mayonnaise
1 tablespoon butter
2 hot dog buns
1/4 head lettuce, shredded

Steps:

  • Combine crabmeat and mayonnaise in medium bowl.
  • Butter along outside surfaces of hot dog rolls.
  • Heat medium skillet over high heat.
  • Place rolls in skillet buttered side down; cook until browned slightly, about 2 minutes per side.
  • Open rolls and fill with lettuce, then crabmeat mixture.
  • Serve immediately with chips and a pickle.

MAINE-STYLE LOBSTER ROLL



Maine-Style Lobster Roll image

Provided by Food Network

Categories     main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 6

1 pound cooked fresh Maine lobster meat, chilled
2 tablespoons mayonnaise, preferably extra heavy (see Cook's Note)
2 tablespoons butter, melted, plus more if needed
4 New England-style hot dog rolls (see Cook's Note)
Minced fresh chives, for topping
1/2 lemon, cut into 4 wedges

Steps:

  • Cut and tear the lobster meat into large chunks, closely checking for bits of shell. Keep the claws as intact as possible for the best presentation.
  • In a large bowl, use a spatula to mix the lobster meat with the mayonnaise, coating evenly. The more chilled the mayonnaise, the better it will coat.
  • Heat a skillet or griddle over medium-high heat. Using a pastry brush, liberally brush the melted butter on both sides of the hot dog rolls and place in the skillet. Toast each side to a golden brown color, using more butter as needed.
  • Fill each roll with about 4 ounces of the lobster mixture. Sprinkle the tops with chives. Serve with a lemon wedge, which can also be squeezed on top.
  • Serve immediately--the goal is to serve when you still have a warm, buttery roll with the cool creamy lobster meat. Enjoyed best with a view of the ocean.

NEW ENGLAND CRAB ROLLS



New England Crab Rolls image

Categories     Sandwich     Shellfish     Picnic     Quick & Easy     Dinner     Lunch     Mayonnaise     Seafood     Crab     Summer     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 2 servings

Number Of Ingredients 9

6 tablespoons mayonnaise
1 tablespoon fresh lemon juice
1 teaspoon grated lemon peel
1/8 teaspoon cayenne pepper
3/4 pound fresh crabmeat, picked over
3 tablespoons finely chopped green onions
2 tablespoons (1/4 stick) butter, room temperature
4 hot dog buns, sides split open
4 red leaf or Bibb lettuce leaves

Steps:

  • Whisk together mayonnaise, lemon juice, lemon peel, and cayenne pepper in medium bowl. Mix in crabmeat and chopped green onions. Season crab salad to taste with salt and pepper.
  • Spread butter on insides of hot dog buns. Warm large skillet over medium heat 1 minute. Place buns, buttered side down, in preheated skillet and toast until golden, about 5 minutes. Place 2 toasted buns on each of 2 plates. Place 1 lettuce leaf inside each bun. Divide crab salad among buns and serve.

KING CRAB ROLLS



King Crab Rolls image

Provided by Ken Gross

Categories     easy, quick, salads and dressings, side dish

Time 10m

Yield Serves 4

Number Of Ingredients 10

9 ounces shelled king crab meat
1 tablespoon chopped celery leaves
2 tablespoons mayonnaise (preferably Hellmann's)
1 tablespoon lemon juice
Fleur de sel
Freshly ground black pepper
Red-pepper flakes
2 to 3 tablespoons butter
4 hot-dog buns
1 tablespoon minced chives

Steps:

  • Squeeze the crab meat between your hands to remove all the moisture and then break into large pieces and place in a large bowl. Add the celery leaves, mayonnaise and lemon juice and mix well. Season to taste with salt, pepper and red-pepper flakes.
  • In a nonstick skillet set over low heat, heat the butter until it begins to foam. Brown the hot-dog buns on both sides and set aside to cool slightly.
  • Spread 1/4 of the mixture into each bun and sprinkle with chives. Serve immediately.

Nutrition Facts : @context http, Calories 286, UnsaturatedFat 8 grams, Carbohydrate 22 grams, Fat 15 grams, Fiber 1 gram, Protein 16 grams, SaturatedFat 6 grams, Sodium 613 milligrams, Sugar 3 grams, TransFat 0 grams

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