Ultimate Crab Rolls
Every summer I go on a lobster roll bender, but the best way to fix winter in the Midwest is with a light crab roll. Combining my summers on the East coast with West coast crustaceans makes me super happy in Chicago. If you can find potato rolls, I think they're the best, but any soft, doughy bread will do. Potato chips or fries on the side are a must! ~ Chef Ali
1 Dungeness crab, picked clean of meat from bodies, knuckles and legs
¼ cup mayonnaise
½ lemon, juiced, about 2 tablespoons
1 teaspoon hot sauce
1 scallion, dark green part thinly sliced, light green and white part minced
salt and pepper, to taste
2-4 tablespoons unsalted butter
2-4 soft hot dog buns, preferably New England-style or potato buns
Old Bay seasoning or celery salt, optional
In a medium-size bowl, stir together crab, mayonnaise, lemon juice, hot sauce, and minced scallions. Season with salt and pepper. Set aside.
In a medium skillet, melt butter until the foam dissipates. Sear buns cut-side down until golden, about 1-2 minutes. Flip to briefly toast and warm the outside, about 30 seconds.
Place toasted bun on a plate and fill with crab mixture. Garnish with sliced scallions and Old Bay seasoning or celery salt, if using.