Crab Roll

Fresh picked crab meat tossed with mayo, lemon, celery, chives and Herbies Bay Seasoning then piled onto a soft buttery hoagie roll and a bed of fresh crispy lettuce. It doesn't get much better!

Ingredients

• Hoagie rolls  ·  4 
• black pepper  ·  1 teaspoon 
• Herbies Bay Seasoning  ·  1/2 teaspoon 
• Herbies Chives Freeze-Dried  ·  2 tablespoons 
• mayonnaise  ·  1/4 cup 
• lemon juice  ·  2 tablespoons 
• sliced butter leaf lettuce  ·  4 cups 
• crab meat lump  ·  1 pound 
• butter  ·  1/4 cup 
• celery, chopped  ·  1 stick 

Instructions

1. Pat dry the crab meat with a paper towel.
2. In a sauté pan melt 3 tablespoons of the butter until warm and melted and grill the hoagie rolls until they're golden brown and toasted.
3. Then set aside the rolls and add the crab meat to warm in the same pan.
4. In a bowl mix the mayonnaise, lemon juice, chives, chopped celery and a teaspoon of Herbies Bay Seasoning along with salt and pepper to taste, stirring to incorporate all the ingredients together.
5. Add the warm crab meat to the bowl and fold with the dressing.
6. Open the hoagie rolls up in a serving plate and fill with lettuce and then spoon on a hefty portion of the crab mixture, top with chives and enjoy.
7. Garnish with a dusting of Herbies Bay Seasoning.

Jenny's Tip: - Look for lump crabmeat in the fresh seafood section of your supermarket. Lump crabmeat consists of broken pieces of jumbo lump and smaller chunks of body meat. It's sweet, white in color and has a delicate flaky texture that's perfect for crab rolls.