Dungeness Crab Rolls with Lemon Chive Butter
Declan Chapin
4
15 minutes
10 minutes
Ingredients
2 lbs Premier Catch Dungeness Crab, thawed
5 tablespoons salted butter, divided
1 lemon, Zest of
2 tablespoons fresh chives, thinly sliced
Kosher salt, to taste
Freshly ground black pepper, to taste
4 split-top hot dog buns
2 cups baby green-leaf lettuce
Lemon wedges, for serving
Directions
Remove the Dungeness crab meat from the shells, keeping the pieces as large as possible. Set the crab meat aside.
Melt 4 tablespoons of the butter in a skillet over low heat. Add the crab meat and gently toss just until warmed through. Remove from the heat and add the lemon zest and chives. Season with salt and freshly ground black pepper to taste.
Spread the remaining tablespoon of butter over the outer sides of the split-top buns. Heat a skillet over medium-high heat and toast the buns on both sides until golden brown.
Tuck a small amount of lettuce into each toasted bun, then generously fill with the warm buttered Dungeness crab.
Serve immediately with plenty of fresh lemon wedges.
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