Information
20 min
20 min
4
Ali says "Every summer I go on a lobster roll bender, but the best way to fix winter in the Midwest is with a light crab roll. Combining my summers on the East coast with West coast crustaceans makes me super happy in Chicago. If you can find potato rolls, I think they're the best, but any soft, doughy bread will do. Potato chips or fries on the side are a must!"
Ingredients
1 Dungeness crab, picked clean of meat from bodies, knuckles and legs
¼ cup mayonnaise
½ lemon, juiced (about 2 tablespoons)
1 teaspoon hot sauce
1 scallion, dark green part thinly sliced, light green and white part minced
Salt and pepper, to taste
2 tablespoons unsalted butter
4 soft hot dog buns (preferably New England-style or potato buns)
Old Bay Seasoning or celery salt (optional)
Directions
In a medium-size bowl, stir together crab, mayonnaise, lemon juice, hot sauce, and minced scallions. Season with salt and pepper. Set aside.
In a medium skillet, melt butter until the foam dissipates. Sear buns cut-side down until golden, about 1-2 minutes. Flip to briefly toast and warm the outside, about 30 seconds.
Place toasted bun on a plate and fill with crab mixture. Garnish with sliced scallions and Old Bay seasoning or celery salt, if using
Ali Banks
Ali Banks grew up in the kitchen helping her mom cook. She later went to culinary school in France, and has worked in restaurants in Chicago and New York. But Ali is just as at home in Sitka as the city. In fact, she spent a summer fishing aboard the F/V Loon with Captain Marsh Skeele.
