Dungeness Crab Rolls by chefboylee

Dungeness Crab Rolls

chefboylee

Cook

45 min

US

original

metric

Picture for Dungeness Crab Rolls

US

original

metric

Ingredients

Crab Rolls

1 Dungeness crab

salt

1 piece konbu - optional

Ice

split-top hot dog bun - brioche

butter

2 tbsp Chives minced

Lemon wedge

Chips

1 russet potato

cold water

canola oil

old bay seasoning

Lemon Aioli

¾ cup Mayo

2 cloves Garlic minced

1 tbsp Lemon zest

2 tbsp Lemon juice

Salt

Pepper

Tools

mandoline

pot

thermometer

paper towel

Directions

Crab Rolls

Step 1

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

Step 2

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

Step 3

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

Step 4

Prepare your chips and lemon aioli.

Step 5

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

butter

Step 6

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

split-top hot dog bun - brioche

butter

Step 7

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

butter

Step 8

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

1 Dungeness crab

2 tbsp Chives minced

salt

Step 9

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

2 tbsp Chives minced

Lemon wedge

Chips

Step 1

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

Step 2

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

cold water

Step 3

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

canola oil

pot

thermometer

Step 4

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

paper towel

Step 5

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

old bay seasoning

Lemon Aioli

Step 1

Combine ingredients for lemon aioli and mix. Refrigerate.

¾ cup Mayo

2 cloves Garlic minced

1 tbsp Lemon zest

2 tbsp Lemon juice

Salt

Pepper

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