Avocado Crab Rolls PRINT
- YIELD: 2 rolls
Your Best Avocados Contest Winner!
by James Ransom
• A&M’s Testing Notes:
WHO: meganvt01 is an attorney in Annapolis who loves to cook with local seafood and produce whenever possible.
WHAT: A butter-toasted roll bursting with crab and bound by avocado mayonnaise.
HOW: Like the best seafood rolls, less is more here: just puree the mayo, chop the vegetables, and fold it all together. Don’t skip the butter lettuce during assembly!
WHY WE LOVE IT: We admire meganvt01’s scrappiness — when you move and lobster stops being local, just sub in the local seafood!
• meganvt01’s Notes:
The first summer after my husband and I met, I made my first trek to the East End of Long Island where he spent his summers growing up, and had my first bite of a lobster roll. The sweet simplicity was a revelation. I look forward to one each time we visit our family. Lobsters certainly aren’t local here in Maryland, but sweet blue crab is abundant this year. So I based this dish on my favorite parts of a lobster roll, with the avocado playing up the richness of the dish in a way that helps humble crab be a bit more exotic. We can’t get the classic top split hot dog buns here – so I trim off the crusts from regular buns and toast the sides in butter. If I were at the Clam Bar in Amagansett – I’d have a Red Stripe with my lobster roll. I think it makes a nice pairing here too. This recipe makes more than enough avocado mayo for 2 rolls – so use the extra for a tasty BLT or more rolls! I had 2 people to serve and 1 avocado that was perfectly ripe so I made this for 2. Easily scales upwards.
Makes 2 rolls
|½||ripe hass avocado - rough chop|
|⅓||cup good quality mayo|
|¼||teaspoon lemon zest|
|½||teaspoon champagne vinegar|
|Avocado crab rolls:|
|1||cup crab meat - I used blue crab but use your best quality local or available crab (or even lobster if you had too :))|
|½||ripe hass avocado - chopped|
|2||tablespoons red pepper, minced|
|2||tablespoons celery, ribs removed, minced|
|1||tablespoon chopped chives|
|2||hot dog buns (top split preferred - if not, trim the side crust off to leave a flat space for toasting)|
|3-4||leaves buttercrunch (butter) lettuce - optional|
|Old Bay seasoning|
1. In a food processor, combine all ingredients and process until smooth. Season with salt and pepper.
Avocado crab rolls:
1. In a bowl, gently combine the crab, red pepper, and celery. Add spoonfuls of the avocado mayo to adjust the moistness to your liking. For my two rolls, I used approximately 3 tablespoons of the avo mayo.
2. Fold in the avocado gently. Taste for seasoning.
3. Assembly – OPTIONAL to use the buttercrisp lettuce – I like the crunch on mine – my husband and son prefer to leave the “salad” out of their roll. Its up to you. Layer (or not) a few leaves of lettuce in the bun. Heap on the crab salad. Sprinkle with Old Bay and top with chives.