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Crab Roll Recipe

Name: Crab Roll with Colossal Crab Meat
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4 people
Ingredients: 0 (1) 16 ounce can Culinary Reserve Colossal Crab meat; 6 tbsp. Clarified butter; 0 Juice of 1 lemon; 2 tbsp. Fresh chives, chopped; 4 Brioche style hot dog buns; 0 Green leaf lettuce, for serving; 1 cup Mayonnaise; 1 tbsp. Dijon mustard; 1 tbsp. Old Bay seasoning

Sometimes you just need to treat yourself, because hey... you deserve it! And what better way to indulge than with a decadent Crab roll.

This crab roll recipe is delightfully simple, as it should be! When using Colossal crab meat, you must let the incredibly sweet, impressively large lumps of crab meat shine through. No need for an overcomplicated ingredient list when you're using Culinary Reserve Crab meat.

So whether you're hosting friends or treating yourself to a luxurious meal, these crab offer a perfect balance of indulgence and simplicity. A must-try for every seafood enthusiast!

Ingredients

Instructions

Ingredients

(1) 16 ounce can Culinary Reserve Colossal Crab meat
6 tbsp. Clarified butter
Juice of 1 lemon
2 tbsp. Fresh chives, chopped
4 Brioche style hot dog buns
Green leaf lettuce, for serving

Old Bay Aioli

1 cup Mayonnaise
1 tbsp. Dijon mustard
1 tbsp. Old Bay seasoning

Instructions

Make the Old Bay Aioli. In a small bowl, add the mayonnaise, Dijon mustard, and old bay seasoning. Stir to combine and keep chilled until you are ready to serve.
In a large non-stick skillet, heat 3 tablespoons of clarified butter over medium heat. When butter is hot place the brioche buns open-side down and cook for about 2 - 3 minutes until golden brown. Remove from skillet and set aside.
In the same skillet, heat the remaining 3 tablespoons of clarified butter over medium heat. When butter is melted, carefully add the crab meat so it does not break.
Turn heat to low. Add1 tablespoon of chives. Gently fold together and allow to warm until crab is heated through, about 1-2 minutes max.
Remove from heat and add juice of 1/2 a lemon.
Assemble the rolls. Add one thin layer of lettuce on the bottom of the buns. Generously fill the buns with crab meat mixture. Sprinkle each roll with the remaining chives and the juice of the other 1/2 of lemon.
You may top the rolls with Old Bay Aioli or serve on the side.

Recipe courtesy of Daniela Dugan of Daniela Dish