Crab Roll Hors D'Oeuvres

Two ingredients, no cooking, and you’ve got an appetizer that looks and tastes like you hired a caterer. Backfin crab meat folded gently into softened cream cheese, shaped into a log, and rolled in fresh parsley. That’s it.

The trick is keeping those beautiful crab lumps intact. Go slowly when folding the crab into the cream cheese, using a rubber spatula and broad, gentle strokes. Breaking up the pieces turns this into a generic spread instead of a showpiece log where you can see and taste real chunks of crab in every slice.

The recipe gives you a lineup of optional seasonings to customize it your way: a splash of sherry, a shake of Tabasco, a dab of mustard, or a hit of Worcestershire. Start with just one or two and taste. With crab this good, less seasoning means more crab flavor.

Pro Tips

• Pick through the crab carefully for cartilage before mixing; one crunchy bit ruins the whole experience
• Soften the cream cheese fully at room temperature so it folds easily without mashing the crab
• Chill the shaped log for at least an hour so it firms up and slices cleanly
• Serve with plain water crackers or toasted baguette rounds that won’t compete with the crab

Variations

• Roll the log in Old Bay seasoning mixed with the parsley for a Maryland-style finish
• Add a tablespoon of finely minced chives to the cream cheese for a subtle onion note
• Shape into a ball instead of a log and press chopped toasted almonds around the outside