Garlic Butter Crab Rolls

These Garlic Butter Crab Rolls are my idea of the perfect seafood comfort food—tender lump crab meat tossed in warm, garlicky butter and tucked inside soft, toasted buns. It’s rich, savory, and so simple to make, yet feels like something straight out of a beachside seafood shack. If I’m in the mood for a quick and luxurious lunch or dinner, this is what I reach for.

Why You’ll Love This Recipe

I love how fast and satisfying this recipe is—it’s ready in minutes but tastes indulgent and restaurant-worthy. The garlic butter brings out the natural sweetness of the crab, and the toasted buns soak up every bit of flavor. I can serve these at a casual get-together or treat myself to a special solo meal. No fuss, no fancy tools—just buttery, crabby goodness.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 lb lump crab meat (claw or leg preferred)
4 New England–style split-top buns or brioche hot dog buns
4 tbsp unsalted butter
2 cloves garlic, minced
1 tbsp lemon juice
1 tbsp chopped fresh parsley (optional)
salt and pepper, to taste

Directions

1. I gently pick through the crab meat to remove any shell pieces and set it aside.

2. In a skillet over medium heat, I melt the butter, then add the minced garlic and sauté for about 1 minute, just until fragrant (not browned).

3. I stir in the lemon juice and a pinch of salt and pepper, then add the crab meat. I warm it gently in the butter for 2–3 minutes, stirring carefully so it doesn’t break apart.

4. While the crab is warming, I toast the buns—either in a separate pan with a bit of butter or in the oven until golden and slightly crisp.

5. I load each bun with a generous scoop of the garlic butter crab mixture.

6. I finish with a sprinkle of chopped parsley and an extra squeeze of lemon juice, if I want a fresh pop.

Servings and timing

This recipe makes 4 crab rolls.
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes

Variations

• I sometimes mix in a spoonful of mayo for a creamier texture, like a crab salad roll.

• Adding a pinch of Old Bay seasoning gives it that classic East Coast flavor.

• I’ve used king crab legs for a fancier version when I want to impress.

• A toasted brioche bun adds a slightly sweet contrast that I love with the buttery crab.

Storage/Reheating

These are best served fresh, but if I have leftovers, I store the crab mixture in an airtight container in the fridge for up to 2 days. I reheat gently in a skillet with a bit of butter. I don’t recommend reheating once it’s assembled in the bun—better to toast fresh buns when ready to eat.

FAQs

Can I use canned crab meat?

Yes, I’ve used good-quality canned crab meat before—just make sure it’s well-drained and patted dry.

What’s the best type of bun to use?

I prefer split-top New England–style buns because they hold the filling well and toast up beautifully, but any soft hot dog or brioche bun works.

Can I make these ahead of time?

I prep the crab mixture ahead, store it in the fridge, and just warm and assemble the rolls when I’m ready to serve.

Is this recipe spicy?

Not unless I add heat. If I want a little kick, I stir in a pinch of red pepper flakes or a splash of hot sauce.

Can I freeze the crab mixture?

I don’t recommend freezing it—the texture of the crab changes too much. It’s best made fresh or kept refrigerated for short-term use.

Conclusion

These Garlic Butter Crab Rolls are everything I crave in a seafood sandwich—rich, buttery, and full of fresh flavor. They come together fast, make any meal feel special, and never fail to impress. Whether I’m treating myself or feeding a hungry crowd, they always disappear fast.