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
- Make the brioche rolls.
- Prepare the crab salad {recipe below}.
- 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}.
- 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.
