Name: Crab Rolls
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 1 lb Dungeness crab, cooked and picked through or 10 oz crab meat (You can substitute boiled shrimp or any other cooked crab meat); ¼ tsp salt; ¼ tsp black pepper; 1 whole lemon (zested); 1 whole small shallot, finely minced (about 2 Tbsp); 2 tsp capers, drained; 1½ tsp chives, finely chopped; 2 tbsp mayonnaise; 1 loaf brioche or 2 rolls of your choice; 2 tbsp butter; 2 leaves lettuce

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This week I’m sharing my crab roll recipe because it’s finally starting to feel like real summer in New Orleans. It’s cold, buttery, bright with lemon, and requires very little cooking, which honestly feels correct this time of year.

This is also exactly the kind of thing I want to eat after a long night of supper club prep. Something that feels a little luxurious but still low-effort. Toasted brioche, sweet crab, cold mayo, lots of lemon. Hard to be mad about that.

Recipe below.

Crab Rolls

This is an easy, light, and refreshing sandwich you can throw together anytime. The recipe calls for Dungeness crab, but feel free to use shrimp or any shellfish available to you.

The brioche is nice and sweet and compliment the salty crab salad perfectly. Oh and don't forget to butter toast those buns!

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Prep Time 15

Cook Time 10

Total Time 25

Servings: 2

Ingredients Method

Ingredients

1 lb Dungeness crab, cooked and picked through or 10 oz crab meat (You can substitute boiled shrimp or any other cooked crab meat)
¼ tsp salt
¼ tsp black pepper
1 whole lemon (zested)
1 whole small shallot, finely minced (about 2 Tbsp)
2 tsp capers, drained
1½ tsp chives, finely chopped
2 tbsp mayonnaise
1 loaf brioche or 2 rolls of your choice
2 tbsp butter
2 leaves lettuce

Method

Gently remove lump crab from shells. Taste to see if the crab meat is salty or not.
Combine lump crab, salt, black pepper, lemon zest, lemon juice, shallot, capers, chives, and mayonnaise in a bowl.
Gently fold all of the ingredients together, ensuring lump crab meat stays intact.
Place the bowl in the fridge until just before serving.
Cut two thick slices of brioche bread and then cut a pocket down the middle of each.
On medium to medium low heat, melt a tablespoon of butter in a pan and toast both slices of bread until golden brown. Rotate the slices around the pan to ensure both slices brown evenly.
Pick up both slices and repeat step 6 on the other side of the bread. Set bread aside.
When ready to serve, take your crab mixture out of the fridge. Taste and adjust seasoning if needed.
Spread a thin layer of mayonnaise into each slice of brioche, place a leaf of lettuce on top, and generously spoon crab mixture into each sandwich.
Finish with a squeeze of lemon or hot sauce on the crab if you wish. Serve and enjoy.