West Coast Crab Roll Recipe

BRUNCH

1. 1

   Butter-toasted brioche buns

   Melt butter in a skillet over medium heat. Slice the brioche buns lengthwise and toast the cut sides in the butter until golden and fragrant.

2. 2

   Crab salad base

   In a large bowl, gently fold together Dungeness crab meat, mayonnaise, lemon juice, lemon zest, Dijon mustard, diced celery, and chopped chives. Fold in avocado pieces carefully to keep texture. Finish with fresh dill and paprika for aroma and color.

3. 3

   Fries prep

   Cut russet potatoes into even sticks about 1/4 inch thick. Soak in cold water for 15 minutes, then rinse and pat completely dry.

4. 4

   Heat oil

   Pour neutral oil into a heavy pot to a depth of at least 2 inches. Hea to 350°F (175°C). Keep the oil temperature steady.

5. 5

   Fry fries

   Drain potato sticks and fry in batches until deep golden and crisp. Remove with a slotted spoon and drain on paper towels.

6. 6

   Season fries

   While still hot, sprinkle sea salt over the fries.

7. 7

   Assemble crab rolls

   Spread a light layer of crab salad into the bottom half of each butter-toasted brioche bun. Add a generous scoop on top and close with the other half. Garnish with extra chives and dill if desired.

8. 8

   Serve

   Plate the West Coast Crab Roll with a side of crispy fries. Optional lemon wedges on the side.