Crab Rolls with Lemon Aioli
Dungeness crab salad piled high onto soft buttery brioche rolls OR arranged delicately onto smaller rolls and served as hors d'oeuvres.
Servings: 8
Ingredients
- 1 c. aioli sauce or mayonnaise
- 1 T. fresh lemon juice
- 1 tsp. Old Bay seasoning
- 1 lg. rib celery cut into 1/4-inch dice
- 1 green onion thinly sliced
- 1 1/4 lb. Dungeness crab meat picked over for shells and lightly broken up
- 8 Brioche hot dog rolls or 16 mini brioche rolls, split
- 8 lettuce leaves for serving
Instructions
- In a large bowl, whisk together the aioli or mayonnaise, lemon juice, and Old Bay seasoning.
- Gently fold in the celery, onion, and fresh-caught, cooked, and cooled crab meat.
- Split and toast the rolls under the broiler for a few minutes, watch carefully so they don't burn.
- Fill the rolls with lettuce and crab salad. Sprinkle with Old Bay seasoning and serve.
Notes
The crab salad can be refrigerated overnight and assembled the next day.
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