Recipe

Crab and Avocado Rolls

Ingredients
4 soft unsliced hoagie rolls
½ cup mayonnaise
¼ cup finely chopped celery
3 tbsp. finely minced shallots
1 tsp. freshly grated lemon zest
2 tsp. freshly squeezed lemon juice
½ tsp. dried tarragon leaves
- dash cayenne pepper (or more to taste)
- freshly ground Kowalski's Sea Salt and Black Peppercorns, to taste
12 oz. cooked crab, chopped (meat from about 2 lbs. fully cooked, shelled snow crab clusters)
- garnishes, as desired: avocado, Roma tomatoes, Bibb lettuce and snipped fresh chives
Directions
  1. Slice rolls about ¾ of the way through; spray cut sides of rolls with nonstick cooking spray.
  2. On a nonstick griddle preheated to medium heat, toast cut sides of rolls until golden-brown (about 5 min.); set aside.
  3. In a small mixing bowl, combine mayonnaise, celery and shallots; stir in lemon zest and juice.
  4. Season dressing with tarragon, cayenne, salt and pepper.
  5. In a medium mixing bowl, combine crab with about ⅓ cup mayonnaise mixture; adjust seasoning to taste.
  6. Divide crab between rolls with desired garnishes; drizzle rolls with additional dressing and season with additional salt and pepper, if desired.

 

Tasty Tip:

  • You can substitute canned jumbo lump crab meat, such as Miller's Select, for all or part of the crab called for in this recipe.