Avocado Crab Rolls

By • June 16, 2012 • 43 Comments


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Author Notes: The first summer after my husband and I met, I made my first trek to the East End of Long Island where he spent his summers growing up, and had my first bite of a lobster roll. The sweet simplicity was a revelation. I look forward to one each time we visit our family. Lobsters certainly aren't local here in Maryland, but sweet blue crab is abundant this year. So I based this dish on my favorite parts of a lobster roll, with the avocado playing up the richness of the dish in a way that helps humble crab be a bit more exotic. We can't get the classic top split hot dog buns here - so I trim off the crusts from regular buns and toast the sides in butter. If I were at the Clam Bar in Amagansett - I'd have a Red Stripe with my lobster roll. I think it makes a nice pairing here too. This recipe makes more than enough avocado mayo for 2 rolls - so use the extra for a tasty BLT or more rolls! I had 2 people to serve and 1 avocado that was perfectly ripe so I made this for 2. Easily scales upwards.meganvt01

Food52 Review: WHO: meganvt01 is an attorney in Annapolis who loves to cook with local seafood and produce whenever possible.
WHAT: A butter-toasted roll bursting with crab and bound by avocado mayonnaise.
HOW: Like the best seafood rolls, less is more here: just puree the mayo, chop the vegetables, and fold it all together. Don't skip the butter lettuce during assembly!
WHY WE LOVE IT: We admire meganvt01's scrappiness -- when you move and lobster stops being local, just sub in the local seafood!
A&M

Makes 2 rolls

Avocado Mayo

  • 1/2 ripe hass avocado - rough chop
  • 1/3 cup good quality mayo
  • 1/4 teaspoon lemon zest
  • 1/2 teaspoon champagne vinegar
  1. In a food processor, combine all ingredients and process until smooth. Season with salt and pepper.

Avocado crab rolls

  • 1 cup crab meat - I used blue crab but use your best quality local or available crab (or even lobster if you had too :))
  • 1/2 ripe hass avocado - chopped
  • 2 tablespoons red pepper, minced
  • 2 tablespoons celery, ribs removed, minced
  • 1 tablespoon chopped chives
  • 2 hot dog buns (top split preferred - if not, trim the side crust off to leave a flat space for toasting)
  • 1 tablespoon butter
  • 3-4 leaves buttercrunch (butter) lettuce - optional
  • Old Bay seasoning
  1. In a bowl, gently combine the crab, red pepper, and celery. Add spoonfuls of the avocado mayo to adjust the moistness to your liking. For my two rolls, I used approximately 3 tablespoons of the avo mayo.
  2. Fold in the avocado gently. Taste for seasoning.
  3. Assembly - OPTIONAL to use the buttercrisp lettuce - I like the crunch on mine - my husband and son prefer to leave the "salad" out of their roll. Its up to you. Layer (or not) a few leaves of lettuce in the bun. Heap on the crab salad. Sprinkle with Old Bay and top with chives.

Comments (43) Questions (1)

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4 months ago bgavin

Fabulous. I thought this would be good...but it was excellent. And we have extra mayo...using that for rare roast beef sandwiches on grilled rolls tomorrow night.

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10 months ago Lancealink

Made this tonight. Simple and quick, and I can use the left-over mayo for sandwiches.

Stringio

11 months ago adele93

would tuna as a substitute for the crab work..?

Doug

11 months ago MenCanCook

Don't know why it wouldn't, adele93... Would drain well if it's packed in water. Prolly be considerably cheaper, too!

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12 months ago Chris Caldon

This really is an excellent recipe. I tried it for the first time about a month ago and have made it every weekend since then. Everyone LOVES them and they are now in our weekly menu rotation

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about 1 year ago KristenD

This looks divine! I have some fresh lump crab meat from Crabville.com

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over 1 year ago naptownnative

Congrats on this winner Megan! Can't wait to try it and since you came up with it, I know the mayo will enhance, not overwhelm the crab flavor.

Sausage2

almost 2 years ago fiveandspice

Emily is a trusted source on Scandinavian Cuisine.

Congratulations on the win Megan! We were just in Norway where we had a bunch of freshly caught crab that was off the charts delicious, but I totally wish I had had the internet connection to check in on F52 and pull up this recipe, because it would have been unbelievably perfect. But, I know it'll be amazing with the New England crab here too!

Smokin_tokyo

almost 2 years ago BoulderGalinTokyo

Congrats on a well-deserved win!

Doug

almost 2 years ago MenCanCook

Meganvt01 has hit it out of the park with this one! Easy to make. Great taste with the combination of crab and avocado. Would de-emphasize the whole thing about Split-Top Roll. Simply call it a salad. Serve over a bed of lettuce [butter lettuce preferred] and skip the bread! To make a Sammie, use your favorite bread and toast it before eating.
Recipe results in lots of avo mayo and I used 3 tablespoons for each serving. Use the left-over avo mayo on a BLT!
Another KEEPER, Meganvt01. Congrats! I was honored to have tested this one...

Dscn2212

almost 2 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

Warm congratulations for winning with such a heavenly creation!

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almost 2 years ago sdebrango

Suzanne is a trusted source on General Cooking.

i can't believe I missed this today, congratulations Megan well deserved. Such a great recipe!

Dscn3274

almost 2 years ago inpatskitchen

Congratulations! A totally well deserved win!

Henrykiss

almost 2 years ago arielleclementine

Congratulations!! Beautiful recipe and I'm thrilled to have been a finalist with you!

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almost 2 years ago Kukla

Congratulations on the win Megan!!! Now I can confess that I tested your recipe and even send photos together with my notes to the editors. That is why I know how deliciously tasty they are.

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almost 2 years ago Wunderfood

Genius!

Dsc_3321

almost 2 years ago PistachioDoughnut

Congrats!..i recently tried crab for the first time, so looking forward to make these real soon..

Smokin_tokyo

almost 2 years ago BoulderGalinTokyo

Congrats on being a finalist! I remember fishing off the pier at Annapolis Naval Academy with the kids and chicken necks to catch crabs--such fun. Your meal has captured that fun-- thank you!

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almost 2 years ago krusher

I think this recipe is me ... with the lettuce of course! I yearn for the seafood of the Chesapeake Bay and worry that there won't be much in January next when I will be there. Glad to here that the fish and crustacean conservation regimes in the area have been successful. To live where you live is to live in heaven.

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almost 2 years ago krusher

I think this recipe is me ... with the lettuce of course! I yearn for the seafood of the Chesapeake Bay and worry that there won't be much in January next when I will be there. Glad to here that the fish and crustacean conservation regimes in the area have been successful. To live where you live is to live in heaven.

Food54_profile_pic

almost 2 years ago Ms. T

This looks delicious! I just got back from my annual pilgrimage back to RI (from SF), which is never complete until I've gobbled up a "lobstah" roll by the water, so I can relate to your inspiration. And crab (Dungeness) is also easier for me to come by than lobster, so the next time I'm feeling homesick, I'll give this a whirl! (and will be grateful that the avocados are way better in CA). Congrats and good luck!