The west coast, decadent Dungeness crab roll version of a Maine lobster roll. Great for using body meat after the claws and legs are eaten.
This also makes a great crab salad over lettuce. Serve with avocado, tomatoes, and cilantro.
EQUIPMENT: crab forks/picks
West Coast Dungeness Crab Roll
Cuisine: AmericanDifficulty: Easy2
servings10
minutesDecadent Dungeness crab version of a Maine lobster roll. Great for using body meat after the claws and legs are eaten.
Ingredients
body meat picked from 2 crabs, checked for shells
claw meat picked from 2 crabs, checked for shells (optional)
1 teaspoon Old Bay seasoning
6 tablespoons Kewpie mayonnaise
2 tablespoons finely chopped celery
2 tablespoons finely chopped red onion
2 1 good quality hot dog buns, split vertically almost all the way through, toasted
2 tablespoons organic unsalted butter, melted, divided
Mixed baby lettuce greens
4 Meyer lemon wedges
Directions
- Put the body meat into a bowl. Sprinkle the Old Bay over.
- Gently fold in the mayonnaise, celery, and onion.
- Place the buns on a plate and drizzle the melted butter over the inside of them.
- Place the lettuce leaves inside the buns and fill them with the crab mixture.
- Layer optional crab craw meat on top.
- Squeeze a wedge of lemon juice over each and serve with another lemon wedge.
