Crab Roles

INGREDIENTS:

  • For the mayonnaise

    1 large egg yolk

    2 teaspoons lemon juice

    1/4 teaspoon kosher salt

    1 teaspoon cold water

    3/4 neutral oil (I used grape seed)

    1 lemon zested

    1 teaspoon tabasco or other hot sauce

    For the pickled vegetables

    1/2 cup apple cider vinegar

    1/2 cup fine sugar

    1/2 teaspoon kosher salt

    1 carrot shredded

    1/2 red onion or scallions finely chopped

    1/2 cup radishes, thinly sliced

    For the crab roll

    2 brioche rolls

    6 ounces lump crab meat

    2 tablespoons fresh chives diced

    Kosher salt and pepper to taste

    4 iceberg lettuce leaves

    INSPIRED BY AND BASED ON A RECIPE FROM SPRUCE EATS BY ELAINE LEMM

 

INSTRUCTIONS:

PICKLED VEGETABLES (PREPARE AT LEAST 4 HOURS IN ADVANCE)

  • Combine apple cider vinegar, sugar, and salt in a saucepan and heat until slowly simmering stirring until everything is dissolved. Allow to fully cool.

  • In a medium bowl, add the chopped vegetables and cover with the liquid. Cover and let sit for at least 4 hours or overnight.

MAYONNAISE

  • In a bowl or food processor combine egg yolk, lemon juice, salt, and water. Whisk or blend together, and then slowly drizzle in oil until it comes together. Make sure you keep whisking or blending until fully combined.

  • Once base mayo is ready, add lemon zest, hot sauce and mix. Taste and add additional lemon juice salt, or hot sauce to preference. Set aside in refrigerator.

CRAB ROLLS

  • Combine crab meat, and mayo, salt, pepper and chives in a bowl. Add additional seasoning to taste.

  • Lightly toast buns on stove top or under broiler with a bit of butter on the buns.

  • Wash and pat dry lettuce leaves selecting the best leaves and discarding wilted or browned leaves.

  • Layer the inside of the bun with 1 or 2 leaves until completely covered.

  • Add crab meat mixture to top.

  • Service with a side of potato chips, fries or veggies, and a glass of Savvy-B!