dungeness crab rolls, california style

The quintessential New England summertime dish – updated with a San Franciscan twist.  Fresh dungeness crab replaces the classic lobster, and mini brioche rolls stand in for the the classic white bun.  A perfect way to bid farewell to the summer.

Recipes continued after the jump…

Dungeness Crab Rolls

  1. Make the brioche rolls.
  2. Prepare the crab salad {recipe below}.
  3. Prepare the rolls by cutting them in half, spreading each half with a healthy amount of butter, and then browning each half, cut side down, in a dry, hot skillet {set over medium high heat}.
  4. Assemble the crab rolls.

Dungeness Crab Salad

Serves 2

  • ½ lb. fresh, cleaned Dungeness crab
  • 2 tablespoon mayonnaise {I used Kewpie mayonnaise}
  • Zest of 1 lemon {zested using a microplane}
  • 1 teaspoon lemon juice
  • 2 tablespoons chives, chopped
  • 2 tablespoons parsley, chopped

Combine all of the above ingredients in a medium bowl.  Add sea salt and fresh cracked pepper to taste.

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