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Lump Crab Roll

Lump Crab Roll Recipe

I recommend using lump crab as it will be nice to see some small chunks of crabmeat in the bun. However, it is fine to use any cut of cooked crab meat, even the flaky type.

Check out the ingredients & step-by-step photos on the previous page.


  • 2 hotdog buns
  • spreadable butter
  • 2 whole romaine leaves

(A) Lump Crab Salad

  • 150g quality cooked lump crab meat see cooking note below
  • 2 tbsp minced celery
  • 2 tbsp thinly slice shallot
  • 4 tbsp chopped spring onions use the green portion
  • 3 tbsp Japanese mayonnaise use kewpie half-calorie for lower carb
  • 2 tbsp extra-virgin olive oil
  • 1/8 tsp lemon zest
  • 3/4 tsp lemon juice to taste
  • small pinch salt to taste
  • freshly cracked black pepper to taste


  1. Make lump crab salad. Add all the ingredients (A) in a bowl and mix well, taking care to keep the lump crab pieces intact. Season to taste. You can serve this salad at room temperature or chilled.
  2. Prepare & toast the hot dog buns. Carefully make a slit in the middle of each hotdog bun for the crab filling later. Grease a frying pan with a few drops of oil. Toast the hotdog buns on the bottom and the two sides (lengthwise) until lightly toasted.
  3. To assemble the lump crab roll, spread butter in the cavity of each bun, then line with a whole romaine lettuce leaf. Stuff each bun with generous scoops of lump crab salad.
  4. To serve, garnish with a bit more spring onions and serve with a lemon wedge. You can serve leftover crab salad, if any, on a romaine lettuce leaf or a halved avocado.

Cooking Note(s):

  1. This is the lump crabmeat I am using for this recipe. It is already cooked and packed in the pasteurised form. You can use any favourite brand of crabmeat – it should also be of the best quality (fresh, clean, not fishy) so that it can carry this dish well.
  2. For lower calorie, I’m using half-calorie kewpie Japanese mayonnaise. You can also reduce the mayonnaise used to 2 tbsp.
  3. Typically, a crab or lobster roll uses chives which is not available daily where I stay, so I substituted the chives with the green portion of our local spring onions.
  4. If you don’t have spreadable butter, melt some butter together with some olive oil in a pan.
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2 comments on “Lump Crab Roll”

  1. I wish I could have this for my lunch! So much better than any fast food.

  2. I do enjoy eating at home, but not necessarily the cooking. :p
    The celery, shallots, spring onions – such nice added crunch to the crab mix.

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