Dungeness Crab Roll
This recipe is exactly what a crab roll should be: Mostly crab, a touch of butter, mayo, and lemon and a little seasoning salt for good measure. Don’t bother making these if you can’t get your hands on super fresh crab.
- 2 split-top brioche buns
- 8 oz pre-cooked Dungeness Crab meat
- 4 tbsp butter divided evenly in two portions
- 1 lemon
- Mayonnaise to taste
- 2 tbsp celery salt
- 2 tbsp ground oregano
- 1 tbsp ground basil
- 1 tbsp garlic powder
- 1 tbsp salt
- 1/2 tsp black pepper
Mix together all seasoning ingredients into a bowl and set aside.
Melt 2 tablespoons butter in a cast iron skillet or panini press, and toast buns on each side until golden brown. Remove and set aside.
Spread a small amount of mayo on each side of the bun.
Remove from heat and add the pre-cooked Crab meat to the pan. Sauté until heated through before dividing evenly onto the toasted rolls.
Melt the remaining 2 tablespoons butter and drizzle over the rolls. Sprinkle seasoning blend over the top of each roll and add a squeeze of lemon.