recipes

eating this: crab rolls

09.12.12

The perfect thing to eat at the end of the summer when you’re really trying to hold on to the summer and you’re in total denial that soon enough, it will be dark when you drive home. UGH. Well I’m eating crab rolls all year. Except crab is super expensive, so we made this last for three meals – and yes, by day three, it was gross.

Remember when I just said crab is expensive? Well I meant it. We got the quality stuff so maybe the less quality stuff is cheaper but the can we bought was $35! I totally lied when I said I’d eat this all the time! By the way – this is unique for me, but I didn’t follow a recipe and I drank wine while I made it, so prepare to taste. The crab is very forgiving!

New England Crab Rolls

one can special crab meat
half an avocado – mashed
half an avocado – sliced
1 cup mayo
boston lettuce
4 tablespoons scallions
1 tsp tabasco sauce
1 tb lemon zest
the juice of 1/2 or the whole lemon (preference!)
hot dog buns (hawaiian or potato are always best)
butter or margarine (for the buns)

In a large bowl, throw in the crab meat along with the mayo, scallions and lemon zest. Don’t mix it yet! Split the avocado and in a small bowl, mash up one half of it. Slice the other half and add both to the mix.

Liberally butter the buns and cook them face down on a pan over medium-high heat for 5 minutes.

Gently mix up the crab salad and add the lemon juice and tabasco to taste. Garnish on top of the living lettuce.

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