By Capt. Andy Martin – Full of anticipation, a dozen anglers on the Nauti-Lady peered over the side and eagerly watched as deckhand Eric pulled a crab pot from the depths of the coastal waters off of Brookings, Oregon. Hoisted from 100 feet below, the crab pot slowly came into view, with a blurry, tan-colored mass inside. The pot was stuffed full of Dungeness crab, and as Eric lifted the trap into the boat, the customers erupted into cheers. “Wow! What are we going to do with all that crab?”
The late summer and fall produce the best sport crabbing of the year on the Oregon Coast. With the commercial season closed, catch rates skyrocket, as the tasty crustaceans become easy pickings for charter boats and private boats setting pots in sandy areas off the coast. With an abundance of crab this time of year, our customers are often looking for more creative ways to enjoy their catch. Cracked crab with butter, crab cocktails and crab melts are delicious, but there are countless other ways to enjoy fresh, or previously frozen Dungeness crab.

One of our favorite ways to enjoy freshly caught Dungeness is an Oregon Coast Crab Roll, a delicious, simple knockoff of the famed New Englund or Maine Lobster Rolls, with a true Oregon Coast twist. Many will argue Dungeness is the best-tasting crab, and even better than lobster. They are both great, but we obviously are partial to Dungeness from the Pacific Northwest.

The cold, creamy, rich taste of chilled crab with a little crunch from chopped celery, and freshness from a little lemon and dillweed make this an irresistible treat. Perfect for a summer lunch or unique meal for visiting guests or family, Oregon Coast Crab Rolls are a year-round favorite, made fresh when in season, and enjoyed later with frozen picked crab meat from the peak harvest in late summer.

Lobster rolls originated in New Englund, with two variations – the original Connecticut version with warm butter and lemon juice, and another version, where mayonnaise replaces the butter and the roll is served cold. The first lobster rolls were a staple at Perry’s, a restaurant in Milford, Conn., beginning in 1929. Red’s Eats, a roadside seafood stand in Maine, sold lobster rolls in the 1970s, with lobster meat drenched in warm butter served on a hotdog bun. Today, most lobster rolls served in Maine, where they are readily available at many restaurants, are served cold.
Lobster rolls likely predate restaurants in New England. Commercial fishermen and sailors from Portugal and England often ate lobster with a bread roll, and ate the sandwiches at sea.
We’ve made Oregon Coast Crab Rolls hot and cold, and prefer the chilled alternative.
Most lobster rolls are served on a hotdog style bun, with the top cut out. We instead use croissants from a local bakery. The buttery flavor of a classic croissant complements the rich, delicious taste of crab!
The filling of the Oregon Coast Crab Roll is essentially a classic crab salad, with just a few ingredients: crab, celery, red onion, lemon juice, mayo, fresh dill and a pinch of Old Bay seasoning.
The crab salad is served on a croissant. It also is delicious with crackers, or served atop a green garden salad.




Oregon Coast Crab Roll
1-2 pounds cooked, chilled Dungeness crab meat, removed from shell
1/2 cup mayonnaise
1/2 cup finely chopped celery
2 tablespoons finely chopped red onion
2 teaspoons lemon juice
1/2 teaspoon Old Bay seasoning
1-2 tablespoons fresh dill, chopped
salt and pepper to taste
Croissant rolls, cut lengthwise for sandwiches
Instructions
Add crab, red onion, celery, mayo, lemon juice, Old Bay, dill, salt and pepper to a large bowl. Stir to combine.
Serve with a sliced croissant or other bread roll.
Refrigerate leftovers, serve with crackers or over salad.