East Coast Crab Salad

3 sandwiches or 3 cups
Prep Time


  • ¾ cup Roth® Ultimate Firehouse shred blends
  • 2 cups crab meat (if canned, drained)
  • ¼ cup mayo
  • 3 tablespoons chives, chopped
  • 1 teaspoon lemon juice
  • Salt and pepper to taste


  1. Combine all ingredients and blend completely.
  2. Chill for several hours in advance or overnight.
  3. Substitute the crab with lobster meat or the chives with parsley or tarragon.
  4. Serve on a toasted hot dog bun or bread of your choice. Or serve in a hallowed-out tomato or by itself with crackers.