Crab Recipe

Make aioli

In a small bowl combine 1/2 cup mayonnaise, 1 tablespoon fresh lemon juice, 1 teaspoon lemon zest, 1 minced garlic clove, and 1 tablespoon chopped parsley. Whisk until smooth.

Season the aioli with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Taste and adjust — the aioli should be bright and slightly tangy. Reserve the aioli; you will use about 2 tablespoons for the crab filling and the remainder to spread on the buns.

Prepare crab

Place the 12 oz lump crab meat in a shallow bowl. Gently pick through to remove any shells, taking care not to break up the lumps more than necessary.

Add the finely diced 1/4 cup celery and 2 tablespoons minced red onion to the crab meat. These add crunch and aroma; keep pieces small and uniform.

In a separate small bowl combine 2 tablespoons mayonnaise, 1 teaspoon Dijon mustard, 1 tablespoon fresh lemon juice, 1/2 teaspoon Old Bay seasoning, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Stir to blend.

Stir 2 tablespoons of the prepared lemon-herb aioli into the mayo-mustard mixture, then gently fold the sauce into the crab mixture. Use a light hand — fold only until evenly coated so crab lumps remain intact. Refrigerate the filling for 10–15 minutes to let flavors meld if time allows.

Toast the buns

Heat a flat top or skillet over medium heat. Spread 1/2 tablespoon softened butter on the inside of each of the 4 buns. Place buns butter-side down on the griddle and toast until golden brown and slightly crisp, about 1–2 minutes. Remove and keep warm.

While the buns toast, divide the baby arugula (or butter lettuce) into four equal portions and set aside. Cut lemon into 4 wedges for serving.

Spread about 1 tablespoon of the remaining lemon-herb aioli onto the inside of each toasted bun (use less or more to taste).

Place a small handful of arugula in the bottom of each bun to create a bed for the crab (this keeps the bun from getting soggy).

Using a spoon, portion the chilled crab filling into four equal portions (approximately 3 oz per bun). Gently mound the crab on top of the arugula so the lumps remain visible.

Finish with an extra light dusting of Old Bay or a grind of black pepper if desired. Serve immediately with a lemon wedge on the side for squeezing over the crab.

If prepping for service in a food truck, keep the aioli chilled in a squeeze bottle, keep crab filling cold and covered, toast buns to order, then assemble quickly to maintain texture and temperature.