'Wich of the Week: Dungeness Crab Roll

Ingredients

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

Directions

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.

print recipe