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Crab Rolls

I made Crab Rolls with a crab salad tossed with roasted pepper dressing. I also made classic Lobster Rolls for Tommy and John.



  • 1 red bell pepper
  • 2 tablespoons red wine vinegar
  • 2 tablespoons Frank’s RedHot sauce
  • Juice of 1 lemon
  • 1 clove garlic, grated
  • 1 to 2 tablespoons chopped fresh parsley
  • 1/3 cup EVOO
  • About 1 teaspoon Old Bay seasoning
  • Celery salt
  • Black pepper


  • 3/4 to 1 pound lump crabmeat, picked through for any bits of shell
  • 1 small or 1/2 medium red onion, minced
  • 2 ribs celery with leafy tops, minced


  • 4 brioche lobster rolls, split, or split-top hot dog rolls
  • Butter, for the rolls
  • Chopped lettuce


Char the pepper over an open flame on stovetop or under the broiler on high heat. When blackened, place in a bowl and cover to cool. Remove the blackened skin with a paper towel, halve and seed.

Make the dressing: In a food processor, combine the roasted pepper, vinegar, hot sauce, lemon juice, garlic, parsley, EVOO, Old Bay, and celery salt and black pepper to taste.

Make the salad: In a bowl, toss together the dressing, crab, onion, and celery.

Make the sandwiches: Grill or toast the rolls and butter them. Fill with crab salad and lettuce.

Rachael Ray