Peekytoe Crabmeat Roll Recipe
On a buttered roll w/ lettuce
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Ingredients
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Crab Salad
Roll & Finish
Method
Crab Salad
- 1
Prepare crab
Gently pick through the Peekytoe crabmeat to remove any small bits of shell or cartilage. Keep the lumps as intact as possible for texture.
- 2
Mix dressing
In a medium bowl, combine the mayonnaise, lemon juice, Dijon mustard, finely chopped celery, chopped scallion, minced chives, Old Bay (if using), 2 teaspoons of the sea salt, and 1/2 teaspoon of the black pepper. Whisk until smooth and well blended.
- 3
Combine crab and dressing
Add the crabmeat to the dressing. Using a wide spatula, gently fold the crab into the dressing with 6–8 soft strokes until coated but the lumps remain. Taste and adjust seasoning with the remaining salt and pepper, adding more lemon if desired. Refrigerate the mixture covered for at least 15 minutes and up to 1 hour to let flavors meld.
Roll & Finish
- 4
Toast and butter rolls
Heat a large skillet or griddle over medium heat. Spread about 1/2 teaspoon of softened butter inside each split roll and a little on the outside. Place the rolls butter-side down (and outside-down if you like a lightly toasted exterior) in the skillet and toast 1–2 minutes until golden and warmed through. Flip if you want both sides toasted; remove and keep warm.
- 5
Assemble
Place 2 butter lettuce leaves inside the bottom of each warm roll. Spoon about 2 ounces (roughly 1/2 cup) of the chilled crab mixture into each roll, mounding slightly. Wipe any excess dressing from the roll edges so it looks neat.
- 6
Serve
Serve the crabmeat rolls immediately with a lemon wedge alongside for squeezing. Offer extra Old Bay or freshly ground pepper at the table if desired.