American · Dinner
Seattle Dungeness Crab Roll Plate
Pacific Northwest seafood plate reading sweet Dungeness crab meat folded with celery, lemon, and a light mayonnaise dressing, piled into a buttered split-top roll, plated with kettle chips and dill pickle for the Pike Place Market lunch-counter classic at home.
$$$
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
167Calories
6gProtein
2gFat
30gCarbs
1gSugar
1gFiber
310mgSodium
0mgChol
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Instructions
1
Prep
Finely dice celery and scallion. Pick dill leaves from stems and finely chop. Finely chop chives. Halve lemon. Pat crab meat dry with paper towels and pick once more for shell fragments.
2
Build
Fold crab meat with mayonnaise, celery, scallion, dill, chives, Dijon mustard, juice of half the lemon, white pepper, and sea salt in a bowl 1 minute until just bound but not mashed.
3
Toast
Melt butter in a heavy skillet over medium heat 90 seconds. Lay both rolls on their sides in the butter and toast 4 minutes total, turning every minute until both cut faces turn deep golden and crisp.
4
Plate
Pile the crab salad generously into each toasted roll until it overflows the top. Set on plates with kettle chips piled on one side, a dill pickle spear and lemon half alongside each roll.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 360g (12.7 oz) cooked Dungeness crab meat
- 2 split-top hot dog rolls
- 80g (2.8 oz) celery
- 40g (1.4 oz) scallion
- 90ml (6 tbsp) mayonnaise
- 40g (1.4 oz) unsalted butter
- 1 lemon
- 2 tsp Dijon mustard
- 0.5 tsp ground white pepper
- 0.5 tsp fine sea salt
- 120g (4.2 oz) plain kettle chips
- 2 dill pickle spears
- 16g (small handful) fresh dill
- 12g (small handful) fresh chives