Grilled Picnic Crab Rolls

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What You Need:

  • ¼ cup finely chopped Vidalia or other sweet onion
  • ¼ cup mayonnaise
  • 2 tablespoons chopped fresh chives
  • 1 tablespoon Dijon mustard
  • 1 teaspoon fresh lemon juice
  • ½ teaspoon hot pepper sauce
  • 1 pound lump crab meat, drained and shell pieces removed
  • 1½ tablespoons butter, softened
  • 12 dinner rolls, cut open
  • 12 Boston lettuce leaves (about 1 small head)
  • 3 plum tomatoes, each cut into 4 slices

How to Make It:

  1. In a large bowl, mix together the first 7 ingredients until blended well.
  2. Heat grill to medium.
  3. Butter the open side of rolls and place open side down on grill rack for 1 minute or until toasted well.  Turn over and repeat so grill marks appear on the top of each roll, about 1 minute more.
  4. While rolls are still hot, spread crab mixture onto each roll bottom, then top with a piece of lettuce and tomato slices.  Add salt and pepper if desired and serve immediately or pack up for a picnic.