The 15-Minute Martha Stewart Dinner I’ll Be Making Until September

I crave seafood at this time of year and so does the rest of my family. There’s something about a hot day that sends us diving right into crawfish boils and shrimp skewers on the grill. I live near Chesapeake Bay in Virginia, so it’s not hard to find something fresh-caught.

One of my family’s favorite ways to get our seafood fix is in roll form. I’m talking lobster rolls (especially when someone else is doing the work of breaking down the shellfish), shrimp rolls, and these simple-yet-sophisticated crab rolls from Martha Stewart.

The crab rolls are ready to eat in less than 15 minutes, and I don’t have to heat up the kitchen. Best of all, this lazy summer dinner works equally well for a casual family meal or dinner with friends.

How To Make Martha Stewart’s Crab Rolls

Martha starts her recipe by whisking together mayonnaise, lemon juice, cayenne pepper, Old Bay seasoning, and salt. Then, she folds a pound of drained, jumbo lump crab into the mixture. Martha spoons the dressed crab onto buttery, toasted split-top buns, tops them with butter lettuce and chives, and drizzles with warm butter.

You’ll want to serve these warm, so if you’re planning to make them for a big group, you can prep the crab in advance and then toast the buns when you’re ready to serve.

When I test recipes created by celebrity chefs (even Martha) I often put a personal spin on them. This recipe for crab rolls is perfect as-is.

What To Serve With This 15-Minute Meal

For my family, potato chips are a nonnegotiable accompaniment to all seafood rolls; I like to serve crab rolls with either plain or Chesapeake Crab potato chips to keep with the theme. (My 13-year-old likes to crumble potato chips on top of his crab roll for extra texture, too.)

Other quick, complementary side dishes include tomato and cucumber salad, corn on the cob, or a cup of chilled gazpacho.

4 Tips for Making Crab Rolls

• Use any kind of crab for this recipe, though jumbo lump crab will give you the plumpest, juiciest bites. Lump, claw, Dungeness, king, snow crab, and even imitation crab will work too, and may even be less expensive. 
• Look for fresh crab meat (not pasteurized) for the best flavor.
• Replace the chives with fresh dill (or use both herbs).
• For a little heat, add a few drops of good hot sauce to the dressing.