Avocado Crab Rolls

October  4, 2022
8 Ratings
Photo by James Ransom
  • Makes 2 rolls
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

Test Kitchen Notes

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! —The Editors

What You'll Need
  • 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
  • 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. Avocado Mayo
  2. In a food processor, combine all ingredients and process until smooth. Season with salt and pepper.
  1. Avocado crab rolls
  2. 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.
  3. Fold in the avocado gently. Taste for seasoning.
  4. 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.
Contest Entries

See what other Food52ers are saying.

  • Chef Devaux
    Chef Devaux
  • MenCanCook
  • Virginia Martin
    Virginia Martin
  • bgavin
  • Lancealink

Recipe by: meganvt01


45 Reviews

KJH July 3, 2016
It is an absolute sin (as a life-long New Englander) to put mayo in a shellfish sandwich! Hot melted butter is the only way to make it-otherwise you are throwing money down the drain. I guess if you don't like the taste of lobster or crab the mayo will kill the taste-but then what is the point? Get a tuna sandwich!
Chef D. November 22, 2015
gotta love crab! such a delicious meat
ghainskom January 30, 2015
Yummy. Substotuted rice vinegar for champagne. The softness of the crab, the crunch of the lettuce and celery, the zing of the lemon zest... Made a nice lunch today.
MenCanCook September 8, 2014
Think you ought to enter this in the current sandwich contest, if you haven't already, Meganvt01! You could very well take it... I still get raves every time I do the AvoMayo!
Thanks again...
Virginia M. July 20, 2014
We made these today with leftover crab from making crab cakes the other night. They were delightful - super creamy! My boyfriend ate 2 by himself and we're looking forward to using the leftover mayo.
bgavin December 5, 2013
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.
Lancealink June 17, 2013
Made this tonight. Simple and quick, and I can use the left-over mayo for sandwiches.
adele93 June 3, 2013
would tuna as a substitute for the crab work..?
MenCanCook June 3, 2013
Don't know why it wouldn't, adele93... Would drain well if it's packed in water. Prolly be considerably cheaper, too!
Chris C. April 21, 2013
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
naptownnative August 9, 2012
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.
fiveandspice July 13, 2012
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!
BoulderGalinTokyo July 13, 2012
Congrats on a well-deserved win!
MenCanCook July 12, 2012
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...
boulangere July 12, 2012
Warm congratulations for winning with such a heavenly creation!
inpatskitchen July 11, 2012
Congratulations! A totally well deserved win!
arielleclementine July 11, 2012
Congratulations!! Beautiful recipe and I'm thrilled to have been a finalist with you!
Kukla July 11, 2012
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.
Wunderfood July 11, 2012
Devangi R. July 8, 2012
Congrats!..i recently tried crab for the first time, so looking forward to make these real soon..
BoulderGalinTokyo July 8, 2012
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!