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Avocado Crab Rolls
See A&M make one of the finalists for Your Best Avocados.
Avocado Crab Rolls by meganvt01
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!
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Summer on a plate: crab, avocado, Old Bay, butter, chives, lemon zest, red bell pepper, celery, champagne vinegar, mayo, and a good-quality roll (we used a potato roll).
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It all starts with avocado.
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The old twist-and-pull never fails to get an avocado pit out.
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The first half of the avocado gets minced for the mayo.
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In it tumbles to the food processor!
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Lemon zest arrives on the scene to brighten things up.
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And champagne vinegar adds bright clarity.
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A little bit of mayo (we used Hellmann's) and you're ready to go!
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Couldn't be easier.
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That second half of the avocado will be folded into the crab salad. A simple dice will do.
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Really fresh crab can't be beat -- we got ours already cleaned, but if you want to do it yourself, feel free!
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Minced red pepper and celery arrive on the scene to add crunch.
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That avocado mayo is about to make this pile of ingredients into a real salad.
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Don't stir too vigorously or you'll break up the crab!
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The avocado is added and the bowl gets a last swipe of the spatula to mix it all in.
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Now it's just a matter of seasoning -- first salt.
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Then check for pepper (we added a little bit more Old Bay, too).
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Toasting the hotdog bun in butter makes all the difference in the world.
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And welcome to summer.
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