Kevin

Dungeness Crab Rolls

Start by boiling water with salt and Kombu. Once the water is boiling add the crab and cook for 14 mins.

 Set up an ice bath while crab cooks, and plunge crab in immediately after to stop cooking.

 Break down crab, using only the leg and body meat. Refrigerate.

Get some butter to room temp, or briefly microwave to soften.

 Cut sides of bun off, and brush butter on both sides.

 Get a pan hot with butter, and fry both sides of bun till golden brown. About a 40 seconds a side. Check constantly

 In a mixing bowl, combine about 3/4-1 cup of both crab meats, as well as 2 tbsp of aioli and tbsp of minced chives. Season with salt

 Add the meat to bun, top with a line of old bay seasoning, the remaining chives. Add potato chips and garnish with lemon wedge. Enjoy

 Scrub potatoes clean, and using a mandolin cut thin, size should be just before translucent.

 Soak in cold water 30 mins to hour, changing water halfway.

 Heat your oil in the meantime, either in a deep fryer or pot. I used canola oil for mine at 350F

 Lay the potatoes out on paper towels and dab dry. The less water the better

 Fry the potatoes about 2 minutes, making sure they don’t get too brown. Drain and set on paper towels to drain excess oil. Let sit for 10 mins. Season with old bay to your liking

Combine ingredients for lemon aioli and mix. Refrigerate.