Dungeness Crab Roll Kit
96%Read ReviewsShips Nationwide in U.S.
Not eligible for shipping to CanadaYou’ll savor this abundant serving of fresh, wild-caught Pacific Northwest Dungeness Crabmeat stuffed into soft, freshly baked brioche buns.
Founded in 2003, Pike Place Chowder is home of the most-awarded chowder in America and also renowned for their signature seafood rolls. Local ingredients, from sustainable seafood to market-fresh produce, create award-winning flavors that have earned national acclaim – including 17 first-place awards in top chowder competitions and Yelp’s "Most Popular Dish in America.
This package includes your choice of 2, 4, 6 or 8 Dungeness Crab Rolls
Crab Roll Style Options Include
- Connecticut Style – Tossed with melted butter
- Maine Style – Tossed with mayo and celery
Options Include
Dungeness Crab Kit for 2
- 1/2 lb. Dungeness Crab Meat, your choice of preparation
- 4 oz. Butter
- 1 Lemon
- Only included with Connecticut Style preparation
- Old Bay Seasoning
- 2 Brioche Buns
Dungeness Crab Kit for 4
- 1 lb. Dungeness Crab Meat, your choice of preparation
- 4 oz. Butter
- 1 Lemon
- Only included with Connecticut Style preparation
- Old Bay Seasoning
- 4 Brioche Buns
Dungeness Crab Kit for 6
- 1.5 lbs. Dungeness Crab Meat, your choice of preparation
- 8 oz. Butter
- 1 Lemon
- Only included with Connecticut Style preparation
- Old Bay Seasoning
- 6 Brioche Buns
Dungeness Crab Kit for 8
- 2 lb. Dungeness Crab Meat, your choice of preparation
- 8 oz. Butter
- 2 Lemons
- Only included with Connecticut Style preparation
- Old Bay Seasoning
- 8 Brioche Buns
- Crab ships fresh with ice packs, may thaw in transit
- Refrigerate unopened crab meat immediately upon arrival.
- Unopened crab lasts up to 2 days in the fridge, do not freeze..
- Leftovers should be refrigerated immediately and consumed within 24 hours
To Serve
Crab Rolls – Maine Style
- In a small pan, melt the stick of butter over gentle heat. Do not microwave.
- Place a separate large nonstick pan over medium heat. This is the pan to toast the rolls. Let it warm up while you do the next steps.
- Cut the brioche roll across the top lengthwise 2/3 through the roll. Do not cut all the way through.
- When the butter has completely melted, brush both sides of the brioche roll and place in the preheated nonstick pan, toast until golden brown. Approx. 2 minutes per side on medium heat.
- Place the pre-mixed meat into a bowl and stir to reincorporate the mayonnaise.
- When rolls are toasted golden-brown, place the cold crab mixture inside the roll.
- Enjoy!
Crab Rolls – Connecticut Style
- In a small pan, melt the stick of butter over gentle heat. Do not microwave.
- Place a separate large nonstick pan over medium heat. This is the pan to toast the rolls. Let it warm up while you do the next steps.
- Cut the brioche roll across the top lengthwise 2/3 through the roll. Do not cut all the way through.
- When the butter has completely melted, brush both sides of the brioche roll and place in the preheated nonstick pan, toast until golden brown. Approx. 2 minutes per side on medium heat. Reserve the remainder of the butter for the following step.
- Add the crab meat to the same pan with the melted butter. Gently toss to warm through, then finish with a squeeze of fresh lemon juice (about ½ teaspoon for every two servings) to brighten the flavor.
- When rolls are toasted golden-brown, place the warmed crab meat inside the roll.
- (Optional:) Top the Connecticut Style roll with more melted butter depending on how you’re feeling.
- Enjoy!
- Dungeness Crab Roll Connecticut Style – Dungeness Crab Meat, Roll (Unbleached Enriched Wheat Flour (Wheat Flour, Malted Barley, Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Water, Butter (Cream, Milk) Natural Flavor) Eggs, Sugar, Dry Milk, Yeast, Vinegar), Lemon, Butter ¼ (Cream, Milk, Salt), Old Bay (Celery Salt (Salt, Celery Seed), Spices (Including Red Pepper And Black Pepper) & Paprika.
- Dungeness Crab Roll Maine Style – Dungeness Crab Meat, Mayonnaise (Soybean Oil, Distilled Vinegar, Egg Yolk, High Fructose Corn Syrup, Contains Less Than 2% Of Salt, Water, Mustard Seed, Calcium Disodium Edta (To Protect Flavor), Celery, Lemon Juice, Roll (Unbleached Enriched Wheat Flour (Wheat Flour, Malted Barley, Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Water, Butter (Cream, Milk) Natural Flavor) Eggs, Sugar, Dry Milk, Yeast, Vinegar), Lemon, Butter ¼ (Cream, Milk, Salt), Old Bay (Celery Salt (Salt, Celery Seed), Spices (Including Red Pepper And Black Pepper) & Paprika
Made in a facility that uses Wheat, Soy, Eggs, Dairy, Tree Nuts, and Peanuts
The Most-Awarded Chowder in America
The Most-Awarded Chowder in America
Pike Place Chowder is home to the most-awarded chowder in America, crafted with fresh, locally sourced ingredients from Pike Place Market and the Pacific Northwest. Proudly family-owned and operated since 2003, it has two Seattle locations and a commitment to using only 100% Certified Sustainable seafood. Every dish is a reflection of the care, quality, and community that have made them a nationally celebrated destination.
"Award winning” gets tossed around a lot these days, but they've got the chowder cred to back it up. Their dedication to quality and flavor has earned nationwide recognition, including TripAdvisor's Traveler’s Choice Awards, Yelp’s “Most Popular Dish in America,” and 17 first place awards in top chowder competitions across the country including Rhode Island, Connecticut, Washington, Oregon, and California.
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