Serving Size: 6 mini crab rolls
Here’s a locally-inspired take on the classic lobster roll made with Oregon Dungeness crab. It’s dressed lightly to allow the flavors of the crab to shine through. If crab isn’t available, it’s equally delicious made with Oregon pink shrimp.
- Cooked crab meat from 1 whole Dungeness Crab
- 2 teaspoons mayonnaise
- 1 teaspoon lemon juice
- Zest of half a small lemon
- 2-3 dashes of hot sauce, optional
- Pinch of salt
- 1-2 tablespoon chopped chives
- 1 tablespoon butter
- 6 brioche or Hawaiian-style dinner rolls
In a mixing bowl, combine mayonnaise, lemon juice, lemon zest, optional hot sauce, and a pinch of salt. Mix to combine. Add crab meat and half the chives and gently fold to combine.
Cut a slice into the top each roll to make a split-top being sure not to cut all the way through. Trim sides if desired. Melt butter in a non-stick pan over medium heat. Add rolls, cut edge surfaces down, and toast until lightly golden.
Transfer warmed buns to a serving platter and spoon crab filling into rolls. Garnish with reserved chives and serve immediately.