Ingredients:

  • 1 lb Jumbo Lump Crab Meat, carefully picked clean of shell/cartilage
  • 1/2 cup Quality Mayonnaise (full fat)
  • 1 large Celery Stalk, finely diced
  • 1 small Shallot, finely minced
  • 2 Tbsp Fresh Chives, sniped finely
  • 1 Tbsp fresh Lemon Juice
  • 1/2 tsp Lemon Zest
  • 1/2 tsp Old Bay Seasoning
  • Kosher Salt, to taste
  • 1/4 tsp Black Pepper, freshly ground
  • 4 Split-Top Rolls (Brioche or Potato)
  • 2 Tbsp Unsalted Butter, melted
  • 4 large leaves Butter Lettuce or Romaine

Instructions:

  1. Prepare the Crab: Spread the jumbo lump crab meat out and go through it meticulously, feeling for any stray shell or cartilage. If the crab is moist, lightly pat it dry with a paper towel.
  2. Create the Salad Base: In a medium mixing bowl, combine the mayonnaise, diced celery, minced shallot, chives, lemon juice, lemon zest, and Old Bay seasoning.
  3. Seasoning Check: Add the initial salt and pepper. Whisk the binder ingredients together until well combined and glossy.
  4. Mix Gently: Add the clean crab meat to the seasoned binder. Using a large rubber spatula, gently fold the mixture together using broad, shallow strokes to coat the crab without breaking up the lumps.
  5. Chill: Cover the bowl and place the crab salad in the refrigerator for a minimum of 30 minutes. This chilling time is non-negotiable for flavor melding.
  6. Toast the Rolls: Slice the rolls cleanly along the top, almost but not quite all the way through, creating a pocket. Melt the butter in a pan over medium heat and brush the outsides of the rolls liberally.
  7. Toast: Place the buttered sides of the rolls down in the hot pan. Toast for 2–3 minutes until they are deeply golden brown and crisp. Remove and set aside.
  8. Assemble and Serve: Line each toasted roll with a crisp piece of lettuce to act as a moisture barrier. Generously spoon the chilled crab salad into the prepared rolls and serve immediately.