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'Wich of the Week: Dungeness Crab Roll

'Wich of the Week: Dungeness Crab Roll

Crab season is a big deal in San Francisco, and if you've ever tackled a whole crab to extract the sweet, succulent meat, then you understand what the fuss is about. Since we're right in the middle of Dungeness Crab Week, I'm celebrating with a New England-style crab roll filled to the brim with fresh Pacific crabmeat.You could put crabmeat on pretty much anything and I'd eat it (I'm still drooling over this salad). I devoured the sandwich version at a New England-style seafood joint in SF called Woodhouse Fish Company.

The rainy-day-appropriate restaurant uses the split-top rolls popular in New England then fills them with Dungeness crabmeat that's West Coast all the way. But these are easy to make at home: The key is finding the freshest, most delicious crabmeat possible. To get the recipe,


New England Crab Rolls


New England Crab Rolls

New England Crab Rolls


6 tablespoons mayonnaise
1 tablespoon fresh lemon juice
1 teaspoon grated lemon peel
1/8 teaspoon cayenne pepper
3/4 pound fresh crabmeat, picked over
3 tablespoons finely chopped green onions
2 tablespoons (1/4 stick) butter, room temperature
4 hot dog buns, sides split open
4 red leaf or Bibb lettuce leaves


The recipe calls for any kind of crabmeat, but if you can get access to in-season Dungeness, go with that. If not, any kind of fresh crab will do.

  1. Whisk together mayonnaise, lemon juice, lemon peel, and cayenne pepper in medium bowl. Mix in crabmeat and chopped green onions. Season crab salad to taste with salt and pepper.
  2. Spread butter on insides of hot dog buns. Warm large skillet over medium heat 1 minute. Place buns, buttered side down, in preheated skillet and toast until golden, about 5 minutes.
  3. Place 2 toasted buns on each of 2 plates. Place 1 lettuce leaf inside each bun. Divide crab salad among buns and serve.

Makes 2 sandwiches.

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