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ALL RECIPES

Crab Rolls

  • Pair with Chardonnay
Primary Ingredients

5 tablespoons mayonnaise

1 tablespoon lemon juice

1 teaspoon lemon zest

1⁄8 teaspoon cayenne pepper

2 dashes Tabasco

3⁄4 pound fresh crabmeat, picked over

3 tablespoons finely chopped green onions

2 tablespoons butter

4 soft rolls, sweet not sour, split but not all the way through

4 Butter lettuce leaves, washed and dried

Primary Technique
  1. Combine the mayonnaise, lemon juice, zest, cayenne pepper, and Tabasco in a bowl. Fold in the crab and green onions, season to taste with salt and white pepper.
  2. Store in the fridge for up to one day.
  3. Preheat a griddle to medium heat. Butter the inside of each bun and toast on the griddle until golden brown.
  4. Place a piece of lettuce in each bun and divide the crab salad between the four buns, serve immediately.
crab rolls
Executive Chef Peter Janiak

Executive Chef Peter Janiak

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100 Pythian Road at Hwy. 12 Santa Rosa, CA 95409
+1 (707) 833-0242
Open Daily | 10 AM – 5 PM | Holiday Hours
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