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“A no-cook recipe from chef Martin Saylor, of the Coastal Sunbelt Produce Company, formerly of the Hay-Adams Hotel and Butterfield 9 downtown. The filling is spread on thin focaccia, but you can use store-bought lavash or na'an or even tortilla wraps. Serve with slices of melon or a dressed salad of watermelon cubes with feta and red onion. This recipe makes extra sauce which makes a nice salad dressing or a topping for seafood tacos, for example. Refrigerate sauce up to 3 days.”

Ingredients Nutrition

  • For the crab roll
  • 1 lb jumbo-lump crabmeat
  • 8 ounces cream cheese (do not use nonfat)
  • 13 cup mayonnaise (do not use nonfat)
  • 1 tablespoon Dijon mustard
  • 1 medium lemon
  • 1 tablespoon Old Bay Seasoning
  • 1 teaspoon Worcestershire sauce
  • salt & freshly ground black pepper
  • 14 ounces thin focaccia bread (11 x 17 inch piece, may substitute 1 similarly sized piece of lavash or pita bread, if using, cut th)
  • For the sauce
  • 1 cup mayonnaise
  • 14 cup ketchup
  • 2 tablespoons Old Bay Seasoning
  • 2 limes


  1. Pick over the crabmeat and remove any pieces of shell or cartilage.
  2. Heat cream cheese in the microwave, on the defrost setting, for 1 minute, until softened.
  3. Whisk together (or use a stand mixer or handheld) the cream cheese, mayonnaise, mustard, 2 tablespoons lemon juice, Old Bay seasoning, and Worcestershire sauce; season with salt and pepper.
  4. Gently fold in the crab meat.
  5. Trim the bread, horizontally, to a thickness of 1/4 inch to 1/2 inch; spread with the crab mixture, leaving a 1/2 inch margin around the edges.
  6. Beginning at the short side, roll up; trim or even up the edges, then cut into 4 equal pieces.
  7. Divide among individual serving plates.
  8. Make the sauce by combining mayonnaise, ketchup and Old Bay seasoning; squeeze in 2 tablespoons lime juice, and stir.
  9. Drizzle sauce over each crab roll.

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