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,
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.
- 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.
- 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.
- 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.
- Sandwiches, Main Dishes
- North American