Northwest Crab Roll Recipe

In celebration of the opening of Dungeness Crab season, we'd like to share a popular recipe that we serve in our restaurant. This Northwest Crab Roll recipe was created by the Buoy's own chef, Robbie. It's bursting with fresh crab flavor and makes a great lunch or light dinner meal.

Restaurant customers rave about this Crab Roll. We have many "secret" recipes in our restaurant arsenal that we can't share, but this one is shareable! It is very versatile; the crab mixture can be used on bread or crackers. I could even see it as an amazing addition to pasta or a salad.

Northwest Crab Roll Recipe from Bell Buoy's Restaurant

1 pound of Dungeness crabmeat (fresh or canned)

1 1/2 cups celery, minced

1 cup cilantro, chopped

1 cup red onion, chopped

1 1/4 cup mayo

Zest and juice of one lemon

Mix all together until fully combined. Spread on a baguette, focaccia, hoagie roll, or your bread of choice. Toast lightly under the broiler. Sprinkle with a dash of "magic" seafood seasoning; Old Bay works! Serve with lemon wedges.