Buttery Colossal Crab Rolls
Buttery Colossal Crab Rolls. This one is giving me allll the summer vibes because this was one of our favorite summer dinners. Buttery, lemony colossal crab meat plated on a buttery toasted brioche bun and lettuce. Topped with chives and served with crispy crunchy fries. I’m really wanting summer after tasting this melt in your mouth delicious crab roll. Now all I need is my favorite summer cocktail to go with ;))) cheers !!
It’s all the summer vibes for me with this one. I have a very distinct memory of making these in the summer when we were at the beach and the weather was warm. It honestly feels like a lifetime ago. But i’d kill to be at the beach right now, drinking a rum and orange juice, and enjoying one of these delicious overly buttery crab rolls.
So emphasis on the overly buttery part of these crab rolls. The colossal crab meat…which is by the way good on it’s own…is heated and drenched in tons of clarified butter and lemon juice. Tossed with chopped chives and sprinkled with black pepper.
The brioche bun is toasted in more butter and then topped with lettuce, the crab mixture, extra chives, and basil. Because basil just makes everything prettier, you know?! And finally serve these perfect rolls with some fries. Because a sandwich without fries just isn’t a sandwich.
And if you like a little extra sauce like I do, make a nice dijon mustard and old bay Crema. It is the perfect sauce for dipping crab meat.
Anyway, we have finished the last week of February. Only a few days left of another winter month…and then March. March makes me think spring…so I am happy to see it come. Even though March isn’t my favorite month either, it means we’re getting somewhere !!
Ingredients
1 (16 ounce) can North Coast Seafood Culinary Reserve Colossal Crab Meat
6 tablespoons clarified butter; divided
juice of 1 lemon
2 tablespoons chives; divided
4 brioche hot dog buns
green lettuce leaves for serving
For the Fries
4 - 6 Yukon gold potatoes
2 - 3 tablespoons olive oil
salt and pepper
For the Old Bay Aioli
1 cup mayonnaise
1 tablespoon dijon mustard
1 tablespoon old bay seasoning
Directions
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 toasted. Remove from skillet, top with green lettuce leaves, and set aside.
In the same skillet, heat the remaining 3 tablespoons of clarified butter. When butter is hot, carefully add the crab meat so it does not break and 1 tablespoon of chives. Gently sauté until crab is heated through. Drizzle with lemon juice.
Make the fries. Preheat the oven to 425 degrees. Place the potatoes on a large baking sheet lined with parchment paper. Drizzle them with the olive oil and season with salt and pepper. Toss to coat. Bake for 20 - 25 minutes or until golden on one side, then flip them over and bake for an additional 15 - 20 minutes until crispy and golden.
Make the Old Bay Aioli. In a small bowl, add the mayonnaise, dijon mustard, and old bay seasoning. Stir to combine.
Assemble the rolls. Top the buns and lettuce with the crab mixture. Sprinkle with remaining tablespoon of chives. Serve alongside fries and Old Bay Aioli.
