Buttery Colossal Lump Crab Rolls
Buttery Colossal Lump Crab Rolls. Buttery brioche rolls topped with buttery North Coast Seafood Culinary Reserve Colossal Lump crab meat, sautéed in clarified butter, sprinkled with chives, drizzled with lemon juice, and served alongside crispy fries and an Old Bay Aioli. And of course extra butter for dipping…because they’re called buttery crab rolls for a reason !! If this isn’t your dream summer beach night dinner then I seriously don’t know what is. And a good summer seafood recipe has got to be our all time favorite !!
It’s the middle of the week and we are halfway there you guys !! Almost to one of our final summer weekends…and what better way to celebrate the summer than with super buttery crab rolls. But these crab rolls are extra special because they are made using our favorite lump crab meat brand, Culinary Reserve, which is made by North Coast Seafood.
We have been having a super hard time this summer finding lump crab meat at our local grocery stores. Crab meat seems to be sold out everywhere and our favorite colossal crab meat by North Coast Seafood, Culinary Reserve, is absolutely no where to be found around us. We have been pretty upset about it to say the least. So, we are super excited to be partnering with them this week to bring you these amazing, summery crab rolls.
This recipe is super simple and comes together pretty quickly. BUT it is so delicious and so decadent you will be immediately addicted. The crab meat is super chunky…I mean after all it is colossal…and it is also super fresh. North Coast Seafood’s was able to overnight it to us, and of course we had to make something immediately because we were just too excited.
The crab meat is heated in clarified butter, the brioche buns are toasted in butter. The two paired together is a match made in heaven. Then garnish them with fresh chives and drizzle them with lemon juice. And don’t forget to serve them with some crispy fries because every good seafood roll needs some fries on the side. And finally pair them with extra butter for dipping…as if there isn’t enough butter going on already ;)) and we like to do an Old Bay Aioli for dipping as well. Because you totally need options when dipping.
So cheers to another day closer to the weekend, but more importantly cheers to eating our favorite crab meat in this delicious roll…you guys seriously need to try this one !!
And if you haven’t already, be sure to check out North Coast Seafood where you can purchase all of their products and have them easily shipped to you !! Trust me, you won’t regret it !! And make sure to use our discount code, daniela15 !!
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.
