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Dungeness Crab Roll

Pairs With Chardonnay, Sauvignon Blanc

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Difficulty:
Easy
Prep Time:
15 minutes
Cook Time:
5 minutes
Total Time:
20 minutes
Yield:
4 to 6 servings

Ingredients

Crab Salad

  • 1 pound (16 oz) of high-quality lump crabmeat (Dungeness, King, or Snow crab are excellent choices) 2 pounds (32 oz) of high-quality lump crabmeat (Dungeness, King, or Snow crab are excellent choices)
  • 1/4 cup mayonnaise 1/2 cup mayonnaise
  • 2 tablespoons finely chopped shallots 4 tablespoons finely chopped shallots
  • 1/4 cup finely chopped celery 1/2 cup finely chopped celery
  • 1 teaspoon fresh chives, finely chopped (or freeze-dried) 2 teaspoons fresh chives, finely chopped (or freeze-dried)
  • 1 tablespoon fresh lemon juice 2 tablespoons fresh lemon juice
  • 1 teaspoon grated lemon zest 2 teaspoons grated lemon zest
  • 1 teaspoon Old Bay seasoning, or to taste 2 teaspoons Old Bay seasoning, or to taste
  • A few dashes of hot sauce (optional) Several dashes of hot sauce (optional)

Rolls

  • 6 top-sliced hot dog buns (or New England-style rolls) 12 top-sliced hot dog buns (or New England-style rolls)
  • 2-3 tablespoons melted butter (optional, but highly recommended) 4-6 tablespoons melted butter (optional, but highly recommended)

Garnish

  • Finely chopped fresh Italian parsley or chives Finely chopped fresh Italian parsley or chives
  • A light sprinkle of Old Bay seasoning A light sprinkle of Old Bay seasoning

Instructions

  1. Prepare the Dressing

    In a medium-sized bowl, whisk together the mayonnaise, lemon juice, lemon zest, chives, Old Bay seasoning, and hot sauce (if using). Continue to whisk until the mixture is smooth and well combined.

  2. Combine the Salad Ingredients

    Gently fold the chopped shallots and celery into the dressing. Add the crabmeat to a large bowl and pour the dressing over it. Using a rubber spatula, carefully fold the dressing into the crabmeat. The goal is to coat the crab without breaking up the lumps, so mix as little as possible.

  3. Prepare the Buns

    If using New England-style or top-sliced buns, melt the butter in a small pan. Lightly brush the melted butter on the sides of each bun. Place the buns on a griddle or in a frying pan over medium heat and toast them until they are golden brown and lightly crispy on the sides.

  4. Assemble and Serve

    Spoon a generous amount of the crab salad into each toasted, buttered bun. Garnish with a sprinkle of chopped parsley or chives and an extra dash of Old Bay seasoning. Serve immediately.

Dungeness Crab Roll Recipe

Carneros Chardonnay

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Sonoma County Sauvignon Blanc

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