1 pound crab meat (fresh, canned, or imitation), drained and flaked 1/2 cup mayonnaise 2 tablespoons sour cream 1 tablespoon lemon juice 1 teaspoon Dijon mustard 1 celery stalk, finely chopped 1/4 cup red bell pepper, finely chopped 2 tablespoons fresh chives or green onions, chopped 1 teaspoon Old Bay seasoning (or to taste) Salt and black pepper, to
For the rolls:
4 large sandwich rolls or hoagie buns 1 tablespoon butter, melted Lettuce leaves (optional, for serving)
Directions:
Prepare the crab salad:
In a large mixing bowl, combine the mayonnaise, sour cream, lemon juice, Dijon mustard, and Old Bay seasoning. Stir until smooth. Add the crab meat, celery, red bell pepper, and chives or green onions. Gently fold in the ingredients until well combined. Season with salt and black pepper to taste. Chill the crab salad in the refrigerator for at least 30 minutes to allow the flavors to meld.
Prepare the rolls:
Preheat your oven to 350°F (175°C). Brush the sandwich rolls or hoagie buns with melted butter on the inside. Place the rolls on a baking sheet and toast in the preheated oven for 5-7 minutes, or until lightly golden and crispy.
Assemble the rolls:
Remove the rolls from the oven and let them cool slightly. Fill each roll with a generous portion of the chilled crab salad. Optionally, add lettuce leaves to the rolls for extra crunch and freshness.
Serve:
Serve the Creamy Crab Salad Rolls immediately, or keep them chilled until ready to serve. Enjoy as a delicious lunch or light dinner!
