While you can technically get crab almost year-round, the best time to use crab meat is when their shells are hardest and they are at their meatiest which is October to January. This crab roll will make the most of that sweet, meaty, and delicious crab meat when it's at its best or any other time of year.

A few years ago was the first time we visited the northeast of the United States and tried a famed lobster roll from a local spot in coastal Maine. And yes, it was good. Amazing, even. However, lobster is a little more scarce here in the inland state of Indiana and it's definitely more expensive than crab.

I wanted to keep this crab roll recipe simple. The whole point of it is to allow the crab to take the starring role while everything else just kind of holds it together and adds just a teensy bit of flavor.

This recipe is mostly jumbo lump crab meat, but there is a little mayo, some lemon juice, butter, old bay, and celery to bring out the flavor a bit and add a little crunch.

Keep in mind you can use any crab meat, snow crab legs, even or you could use lobster meat, or even shrimp in place of the crab.

Overall, it's a simple recipe that takes just a few minutes to put together and is perfect for a really simple lunch or even a quick dinner. Serve it with a side of kettle chips or, make my famous baked french fries to turn it into a simple meal.

How to Make the Best Crab Roll

As I mentioned, the recipe should be simple and allow the sweet, and slightly briny flavor of the crab to be the star of the dish. There are a few tips to make it the best:

• Use the freshest lump crab meat you can get your hands on. The fresher, the better. Be sure to pick it over for any shell pieces that may have been missed.
• Use quality ingredients. This is important because the recipe is so simple. Make sure you're using fresh lemon juice and zest, and quality mayonnaise. Otherwise, the flavor won't be as good.
• For authentic crab rolls, you should use a split top bun. Our local stores didn't use to carry them, however they do now. But, if you don't have them on hand, it's ok. I didn't have any and used French rolls in their place because it's what I had when I made them for this post.

Step 1: Grill the Rolls

Begin by grilling a split-top roll on both sides in a skillet with a bit of melted butter.

Step 2: Mix the Ingredients

In a medium bowl, together a little mayo, zest, and juice from a fresh lemon, fresh crab meat, a bit of unsalted, melted butter, minced celery, and old bay seasoning.

Step 3: Assemble the Crab Rolls

Generously fill the grilled hot dog roll with the crab mixture and enjoy.

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