Avocado Crab Rolls
And welcome to summer.
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).
It all starts with avocado.
The old twist-and-pull never fails to get an avocado pit out.
The first half of the avocado gets minced for the mayo.
In it tumbles to the food processor!
Lemon zest arrives on the scene to brighten things up.
And champagne vinegar adds bright clarity.
A little bit of mayo (we used Hellmann's) and you're ready to go!
Couldn't be easier.
That second half of the avocado will be folded into the crab salad. A simple dice will do.
Really fresh crab can't be beat -- we got ours already cleaned, but if you want to do it yourself, feel free!
Minced red pepper and celery arrive on the scene to add crunch.
That avocado mayo is about to make this pile of ingredients into a real salad.
Don't stir too vigorously or you'll break up the crab!
The avocado is added and the bowl gets a last swipe of the spatula to mix it all in.
Now it's just a matter of seasoning -- first salt.
Then check for pepper (we added a little bit more Old Bay, too).
Toasting the hotdog bun in butter makes all the difference in the world.
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Author Notes: The first summer after my husband and I met, I made my first trek to the East End of Long Island where he spent his summers growing up, and had my first bite of a lobster roll. The sweet simplicity was a revelation. I look forward to one each time we visit our family. Lobsters certainly aren't local here in Maryland, but sweet blue crab is abundant this year. So I based this dish on my favorite parts of a lobster roll, with the avocado playing up the richness of the dish in a way that helps humble crab be a bit more exotic. We can't get the classic top split hot dog buns here - so I trim off the crusts from regular buns and toast the sides in butter. If I were at the Clam Bar in Amagansett - I'd have a Red Stripe with my lobster roll. I think it makes a nice pairing here too. This recipe makes more than enough avocado mayo for 2 rolls - so use the extra for a tasty BLT or more rolls! I had 2 people to serve and 1 avocado that was perfectly ripe so I made this for 2. Easily scales upwards. - meganvt01
Food52 Review: 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! - A&M
Makes 2 rolls
Avocado Mayo
- 1/2 ripe hass avocado - rough chop
- 1/3 cup good quality mayo
- 1/4 teaspoon lemon zest
- 1/2 teaspoon champagne vinegar
- In a food processor, combine all ingredients and process until smooth. Season with salt and pepper.
Avocado crab rolls
- 1 cup crab meat - I used blue crab but use your best quality local or available crab (or even lobster if you had too :))
- 1/2 ripe hass avocado - chopped
- 2 tablespoons red pepper, minced
- 2 tablespoons celery, ribs removed, minced
- 1 tablespoon chopped chives
- 2 hot dog buns (top split preferred - if not, trim the side crust off to leave a flat space for toasting)
- 1 tablespoon butter
- 3-4 leaves buttercrunch (butter) lettuce - optional
- Old Bay seasoning
- In a bowl, gently combine the crab, red pepper, and celery. Add spoonfuls of the avocado mayo to adjust the moistness to your liking. For my two rolls, I used approximately 3 tablespoons of the avo mayo.
- Fold in the avocado gently. Taste for seasoning.
- Assembly - OPTIONAL to use the buttercrisp lettuce - I like the crunch on mine - my husband and son prefer to leave the "salad" out of their roll. Its up to you. Layer (or not) a few leaves of lettuce in the bun. Heap on the crab salad. Sprinkle with Old Bay and top with chives.
- Your Best Avocados Contest Winner!
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about 24 hours ago Lancealink
Made this tonight. Simple and quick, and I can use the left-over mayo for sandwiches.
16 days ago adele93
would tuna as a substitute for the crab work..?
16 days ago MenCanCook
Don't know why it wouldn't, adele93... Would drain well if it's packed in water. Prolly be considerably cheaper, too!
about 1 month ago Chris Caldon
This really is an excellent recipe. I tried it for the first time about a month ago and have made it every weekend since then. Everyone LOVES them and they are now in our weekly menu rotation
3 months ago KristenD
This looks divine! I have some fresh lump crab meat from Crabville.com
10 months ago naptownnative
Congrats on this winner Megan! Can't wait to try it and since you came up with it, I know the mayo will enhance, not overwhelm the crab flavor.
11 months ago fiveandspice
Emily is a trusted source on Scandinavian Cuisine.
Congratulations on the win Megan! We were just in Norway where we had a bunch of freshly caught crab that was off the charts delicious, but I totally wish I had had the internet connection to check in on F52 and pull up this recipe, because it would have been unbelievably perfect. But, I know it'll be amazing with the New England crab here too!
11 months ago BoulderGalinTokyo
Congrats on a well-deserved win!
11 months ago MenCanCook
Meganvt01 has hit it out of the park with this one! Easy to make. Great taste with the combination of crab and avocado. Would de-emphasize the whole thing about Split-Top Roll. Simply call it a salad. Serve over a bed of lettuce [butter lettuce preferred] and skip the bread! To make a Sammie, use your favorite bread and toast it before eating.
Recipe results in lots of avo mayo and I used 3 tablespoons for each serving. Use the left-over avo mayo on a BLT!
Another KEEPER, Meganvt01. Congrats! I was honored to have tested this one...
11 months ago boulangere
Cynthia is a trusted source on Bread/Baking.
Warm congratulations for winning with such a heavenly creation!
11 months ago sdebrango
Suzanne is a trusted source on General Cooking.
i can't believe I missed this today, congratulations Megan well deserved. Such a great recipe!
11 months ago inpatskitchen
Congratulations! A totally well deserved win!
11 months ago arielleclementine
Congratulations!! Beautiful recipe and I'm thrilled to have been a finalist with you!
11 months ago Kukla
Congratulations on the win Megan!!! Now I can confess that I tested your recipe and even send photos together with my notes to the editors. That is why I know how deliciously tasty they are.
11 months ago Wunderfood
Genius!
11 months ago PistachioDoughnut
Congrats!..i recently tried crab for the first time, so looking forward to make these real soon..
12 months ago BoulderGalinTokyo
Congrats on being a finalist! I remember fishing off the pier at Annapolis Naval Academy with the kids and chicken necks to catch crabs--such fun. Your meal has captured that fun-- thank you!
12 months ago krusher
I think this recipe is me ... with the lettuce of course! I yearn for the seafood of the Chesapeake Bay and worry that there won't be much in January next when I will be there. Glad to here that the fish and crustacean conservation regimes in the area have been successful. To live where you live is to live in heaven.
12 months ago krusher
I think this recipe is me ... with the lettuce of course! I yearn for the seafood of the Chesapeake Bay and worry that there won't be much in January next when I will be there. Glad to here that the fish and crustacean conservation regimes in the area have been successful. To live where you live is to live in heaven.
12 months ago Ms. T
This looks delicious! I just got back from my annual pilgrimage back to RI (from SF), which is never complete until I've gobbled up a "lobstah" roll by the water, so I can relate to your inspiration. And crab (Dungeness) is also easier for me to come by than lobster, so the next time I'm feeling homesick, I'll give this a whirl! (and will be grateful that the avocados are way better in CA). Congrats and good luck!
12 months ago Carolyn Thomas
Look delicious!