Sriracha Crab Salad Rolls

Sriracha Crab Salad Rolls. Creamy, easy, and perfect for seafood lovers.

Bonjour! In case you missed last Friday’s announcement, I’m most likely stuffing my face with a croissant as you read this. Ben and I have embarked on a month-long French adventure. It’s our second day in country, and if things are going according to my spreadsheet, we’re in Monaco today. As you read this, Ben is most likely taking a picture in front of every Lamborghini we see. I’m sporting large sunglasses and acting fabulous.

While we’re away, some of my very best blog friends have graciously agreed to guest post for me so that you can continue to enjoy a fresh array of recipes. I am so grateful to these ladies for contributing their time and talents, and I cannot wait to introduce you to each of them and their amazing blogs. We’re kicking off this special series with Marnely from Cooking with Books!

Marnely and I “met” over the interwaves. She was so instrumental in helping me to start some of my first personal recipe development work, taught me to use Twitter (yes, I needed that), and constantly blows me away with her restaurant quality, but approachable recipes (she’s a professional chef!).  Marnely lives on Martha’s Vineyard, so last summer when Ben and I traveled to Cape Cod, we were able to meet, and she gave us a fabulous tour of the sites and eats around the island.

Nelly of Cooking with Books + The Law Student's Wife

Every time I look at Marnely’s blog, I want to make everything she’s cooking (her Red Wine Dark Chocolate Pudding is one of my all-time favorite less-guilt chocolate desserts), and today’s Cape Cod inspired Sriracha Crab Salad Rolls are no exception.

Thanks so much Marnely for sharing this recipe with us!

Sriracha Crab Salad Rolls // Well-Plated

Today, I’m incredibly excited to be sharing my quick and easy recipe for Sriracha Crab Rolls with Erin’s readers! Erin and I had the opportunity to meet when she and “the law student” a.k.a. her husband, visited Martha’s Vineyard last year. A short day trip to the island and I knew we had to grab lunch, so I guided them to my favorite place, Henry’s Bar at the Harbor View Hotel, for a deliciously local lunch.

Sriracha Crab Salad Rolls Recipe

One of the funnest memories from that lunch was us ordering a bowl of lobster knuckles. Heck, they were the lunch special at a mere $8, which is a steal for anything on the Vineyard! But once the knuckles arrived, we realized we had to crack them ourselves. Ha, what a fun time that was since none of us where experts. We got our hands dirty, eat fresh lobster dipped in tons of butter, and basically had a great time. So for my guest post today, I wanted to share a twist on a local favorite, the lobster salad roll, and turn it into a crab salad roll.

Note that there are two kinds of rolls: a lobster roll is one where the lobster meat is drenched in butter and served warm, while a lobster SALAD roll is the one where the lobster is tossed with mayonnaise and served cold. Today, we’re making salad rolls, using fresh crab claws!

Sriracha Crab Salad Rolls. Easy and absolutely delicious way to enjoy seafood.

This crab salad comes together in less than 20 minutes and is spiced with my favorite Asian condiment, Sriracha, making this New England favorite – a family favorite since we can’t live without the spicy sauce. The great thing about this recipe is you can substitute the crab for poached shrimp, lobster, or even scallops for a taste of New England wherever you are.

Thanks to Erin for letting me visit and guest post – and if any of you are planning a visit to Martha’s Vineyard, be sure to let me know. I love giving recommendations and sharing my favorite foodie spots on MV!

Sriracha Crab Salad Rolls

These crab salad rolls are the perfect summer meal - refreshing with a hint of lemon, a bit of spice from the Sriracha, and the freshness of crab meat can’t be beat!

Prep Time: 15 minutes

Cook Time: 5 minutes

Total Time: 20 minutes

Ingredients:

  • 10-12 large crab claws
  • 1 large lemon, cut in half
  • 3 tablespoons mayonnaise
  • 1 tablespoon Sriracha
  • 1 tablespoon whole grain mustard
  • 1/4 cup finely diced celery
  • pinch of salt and pepper to taste
  • 4 small buns
  • scallions, to decorate

Directions:

  1. Slightly steam the crab claws in a small saute pan with half a lemon, making sure to squeeze lemon juice over the claws. This helps to add aroma and flavor to the crab. Do this for 5 minutes, take off heat and let cool. Pick the crab meat and place in small bowl.
  2. Fold in the rest of the ingredients, making sure to add the other half of the lemon by juicing and zesting it into the bowl.
  3. Chill and make rolls just before serving by stuffing each roll with crab salad and decorating with chopped scallions.

If using canned crab meat, you don’t need to steam it with the lemon. Just make sure to taste it and add more lemon if necessary. I used Snow Crab Cocktail Claws, which you can find on Anderson Seafood

Don’t forget to check out more of Marnely’s recipes on Cooking with Books and follow her on Facebook, Twitter, and Pinterest.

About Erin Clarke

I'm fearlessly dedicated to making healthy food taste incredible. Wearer of plaid, lover of bourbon, and firmly convinced that sweets and veggies both deserve a place at the table. MORE ABOUT ERIN...

21 comments

  1. I hope you remember me telling you to eat croissant for me as well…and these rolls look fabulous.

  2. I’m craving these now! Thanks for teaching us the difference between lobstah roll and lobstah salad roll, Marnely! :)

  3. I adore these. Have so much fun!!

  4. Marnely, this looks lovely and totally something different than what I normally would make! I’ll have to check out your blog now! Have fun in France Erin :)

  5. These crab salad rolls look absolutely droolworthy, Marnely.
    Have fun in Paris, Erin!
    Angie

  6. This crab salad – on a croissant would be incredible! :)

  7. Did you say sriracha?? Cause I’m already allll over these!!

  8. Fresh seafood is one of the biggest things I miss about not living on the coast anymore. These crab salad rolls sound delicious! I love your incorporation of sriracha

  9. Crab just reminds me of summer! And these are screaming summer, they look SO good!

  10. Perfect summer recipe to impress people with ease :) Have such a great time, Erin, your blog is clearly in good hands!

  11. I do hope you are enjoying stuffing your face. Ahhh how I love travel and all the glorious foodie stuff attached. Delish! :) These little rolls look beautiful. Very cool idea actually, this is not something I would traditionally eat, better get on changing that.

  12. Love this! It’s the perfect summer food… and adding sriracha to anything is a good idea in my book. Except maybe those croissants you’re currently eating. That might not work hahaha

  13. Gorgeous post. Marnely is amazing and it’s heaps of fun to see her on here as well! I’ve never eaten either a lobster or a crab salad roll but both sound incredible with the creamy dressing and fresh seafood! Yum!! Glad that you’re having an amazing time Erin, and thanks for the guest post Marnely! xxx

  14. Stay fabulous, my friend. I bet you look hot in those large sunglasses. I’m a so jealous right now. These rolls look delicious. Pinned. Have fun!

  15. Love the spice in this sandwich. Hope you are having a wonderful time! What a great tip.

  16. How much canned crab meat do I use in this recipie

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