Plated shot of dungeness crab roll

Dungeness Crab Roll

This recipe is exactly what a crab roll should be: Mostly crab, a touch of butter, mayo, and lemon and a little seasoning salt for good measure. Don’t bother making these if you can’t get your hands on super fresh crab.
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Main Course
Cuisine American
Servings 2
Calories 800 kcal


Main Ingredients

  • 2 split-top brioche buns
  • 8 oz pre-cooked Dungeness Crab meat
  • 4 tbsp butter divided evenly in two portions
  • 1 lemon
  • Mayonnaise to taste

Seasoning Blend

  • 2 tbsp celery salt
  • 2 tbsp ground oregano
  • 1 tbsp ground basil
  • 1 tbsp garlic powder
  • 1 tbsp salt
  • 1/2 tsp black pepper


  • Mix together all seasoning ingredients into a bowl and set aside.
  • Melt 2 tablespoons butter in a cast iron skillet or panini press, and toast buns on each side until golden brown. Remove and set aside.
  • Spread a small amount of mayo on each side of the bun.
  • Remove from heat and add the pre-cooked Crab meat to the pan. Sauté until heated through before dividing evenly onto the toasted rolls.
  • Melt the remaining 2 tablespoons butter and drizzle over the rolls. Sprinkle seasoning blend over the top of each roll and add a squeeze of lemon.
Keyword Crab, Dungeness Crab