Poor Man’s Lobster Roll

Why You’ll Love This Recipe

• Tastes like a lobster roll without the high cost.
• Uses ingredients that are widely available year-round.
• Perfect for summer picnics, parties, or a quick, indulgent lunch.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Imitation crab meat or cooked white fish (such as cod, haddock, or pollock)
• Mayonnaise
• Lemon juice
• Celery (finely diced)
• Fresh parsley or chives (chopped)
• Salt and pepper
• Hot dog buns or split-top rolls
• Butter (for toasting the rolls)

Directions

1. Flake the imitation crab meat or cooked white fish into bite-sized pieces.
2. In a bowl, mix the seafood with mayonnaise, lemon juice, diced celery, herbs, salt, and pepper until well combined.
3. Lightly butter the insides of the rolls and toast them in a skillet until golden brown.
4. Spoon the seafood mixture generously into the warm rolls.
5. Serve immediately with a wedge of lemon on the side.

Servings and timing

Makes about 4 rolls.
Prep time: 10 minutes.
Cook time: 5 minutes (for toasting the rolls).

Variations

• Add a pinch of Old Bay seasoning or paprika for a spiced twist.
• Use Greek yogurt in place of mayonnaise for a lighter version.
• Mix in diced pickles or capers for extra tang.
• Swap imitation crab for cooked shrimp or scallops for a richer flavor.
• Serve open-faced on toasted bread slices for a lighter presentation.

Storage/Reheating

The filling can be stored in an airtight container in the refrigerator for up to 2 days. Assemble the rolls just before eating to keep the bread fresh. Not recommended for reheating—serve chilled or at room temperature.

FAQs

1. Why is it called “Poor Man’s” Lobster Roll?

It uses more affordable seafood in place of real lobster while keeping a similar flavor profile.

2. Can I use fresh fish instead of imitation crab?

Yes—white fish like cod, haddock, or pollock works beautifully.

3. What’s the best bread for this recipe?

Split-top hot dog buns or soft brioche rolls are ideal for holding the creamy filling.

4. Can I make the filling ahead of time?

Yes—prepare it up to a day ahead and store it chilled.

5. Is this recipe served hot or cold?

Traditionally cold, though the rolls are toasted and warm for contrast.

6. Can I make it healthier?

Swap mayonnaise for Greek yogurt and use whole grain buns.

7. How do I keep the seafood mixture from being watery?

Drain any excess liquid from cooked fish and pat dry before mixing.

8. Can I add extra flavor?

Yes—fresh dill, garlic powder, or a dash of hot sauce work well.

9. Is imitation crab already cooked?

Yes—it’s fully cooked and ready to eat straight from the package.

10. Can I freeze the filling?

Freezing is not recommended as mayonnaise-based mixtures can separate.

Conclusion

Poor Man’s Lobster Roll is the perfect way to enjoy the luxurious taste of a seafood roll without stretching your budget. With its creamy filling, buttery toasted roll, and fresh flavors, it’s a crowd-pleaser that’s as easy to make as it is to love.

Poor Man’s Lobster Roll

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A budget-friendly twist on the lobster roll, made with imitation crab or white fish, creamy mayo, fresh herbs, and crunchy celery, served in a buttery toasted roll for a satisfying coastal-style treat.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 15 minutes
• Yield: 4 rolls
• Category: Sandwich
• Method: Stovetop
• Cuisine: American
• Diet: Halal

Ingredients

1. 12 oz imitation crab meat or cooked white fish (cod, haddock, or pollock), flaked
2. 1/3 cup mayonnaise
3. 1 tbsp lemon juice
4. 1/4 cup celery, finely diced
5. 2 tbsp fresh parsley or chives, chopped
6. Salt and pepper to taste
7. 4 hot dog buns or split-top rolls
8. 2 tbsp butter (for toasting rolls)

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Instructions

Flake the imitation crab or cooked white fish into bite-sized pieces.

1. In a bowl, mix seafood with mayonnaise, lemon juice, celery, parsley or chives, salt, and pepper until well combined.
2. Lightly butter the insides of the rolls.
3. Toast rolls in a skillet over medium heat until golden brown.
4. Fill each roll generously with the seafood mixture.
5. Serve immediately with lemon wedges, if desired.

Notes

• Drain any excess liquid from fish to prevent a watery filling.
• Filling can be made up to 1 day ahead and stored chilled.
• Not suitable for freezing due to mayonnaise separation.
• Split-top rolls or brioche buns give the best texture and presentation.

Nutrition

• Serving Size: 1 roll
• Calories: 360
• Sugar: 5g
• Sodium: 780mg
• Fat: 17g
• Saturated Fat: 5g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 2g
• Protein: 18g
• Cholesterol: 55mg