Ingredients
Crab Rolls: A Buttery, Briny Summer Classic
You know those dishes that instantly transport you to a summer dockside vibe? These Crab Rolls are one of them. Sweet, delicate crab meat tossed in a rich, zesty mayo dressing, tucked into warm, buttery buns—it’s like sunshine you can eat.
This recipe takes inspiration from the East Coast classic, but with a few tweaks that give it a distinctly Nguyen Food Stall flair. A splash of fish sauce for umami depth, a hit of lemon for brightness, and fresh dill to tie it all together.
Whether you’re enjoying it at a backyard picnic, on a patio with friends, or just in your kitchen while daydreaming of the ocean, this is a roll that feels special without being fussy.
Why This Crab Roll Hits Different
Sure, you could stick to the classic mayo-and-crab formula. But the fish sauce brings an unexpected layer of flavor—salty, funky, and perfectly balanced by the citrus and herbs. It’s a small twist that makes the dish shine without overpowering the sweetness of the crab.
And let’s talk about the buns. We’re going for golden, buttery perfection—toasted just enough to give structure but still soft enough to hug all that tender crab filling.
The Vibe
Perfect for:
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A low-effort, high-reward dinner
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Summer entertaining when you want to impress without breaking a sweat
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Pairing with a cold beer, iced tea, or even a crisp white wine
Tips for the Perfect Crab Roll
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Use good buns. Split-top, slightly sweet buns work best.
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Drain the crab well. Extra liquid can water down the flavor.
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Serve warm. The buttery crab mix and toasty buns are magic when freshly assembled.
Dressing
- Mix mayonnaise, mustard, fish sauce, fresh dill, and lemon. Give that a stir.
Crab Rolls
- Squeeze out as much liquid as possible from the thawed snow crab.
- To a heating pan, add a couple of tablespoons of butter.
- Add garlic to the pan and get it nice and aromatic.
- Add the crab to the pan and lightly toss it in the garlic butter for a couple of minutes.
- Add the dressing and chopped red onions to the crab and give that a toss.
- Butter the buns and lightly toast them on a skillet.
- Assemble the rolls by stuffing the warm buns with the crab mixture and garnish with chopped chives.
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