Active Time
N/A
Total Time
20 MIN
Yield
Serves : 8
© Paul Costello

How to Make It

Step

In a large bowl, mix the mayonnaise with the celery and lemon juice and season with cayenne. Gently fold in the crabmeat and season with salt. Fill the buns with the lettuce and the crab salad and serve.

Make Ahead

The crab salad can be refrigerated overnight.

Suggested Pairing

This riff on an New England lobster roll is rich but nicely lemony. The combination works well with a lightly oaked California Chardonnay that has some heft but a citrusy freshness as well.

You May Like

Aggregate Rating value: 4

Review Count: 3094

Worst Rating: 0

Best Rating: 5