By Holly Hearn of Game Girl Gourmet
Blue water and blue crabs. These two things pair beautifully in the case of this blue crab claw roll. The rolls are light, sweet, savory and just a little bit spicy. This makes them the perfect lunchtime pick-me-up in the cockpit. Blue crabs are the most consumed crab species on the Gulf Coast, with a spawning season of December through October. These delicious bottom-dwellers produce meat that is tender, white and slightly sweet. Crab claw meat has a stronger crab flavor compared to lump meat, as well as a flakier texture. Both traits pair exceptionally well when served chilled in a lightly toasted brioche bun.
- ½ cup neutral oil
- 16-20 cloves of garlic, minced
- 1-pound blue crab claw meat
- ¾ Tbsp blackening seasoning (A Cajun Life® brand)
- 1 to 2 Tbsp Kewpie mayo
- 1 lemon, juiced
- 1 ½ tsp fried garlic
- 3 green onions, finely sliced
- Coarse salt, to taste
- Clarified butter
- Split top New England style brioche hot dog buns
- Make fried garlic: heat oil over medium-low to medium heat. Add minced garlic. Cook until garlic is brown and crispy, but not burned. Strain oil through a fine mesh strainer into a jar and reserve for later. Place crispy garlic on a paper towel and dry before placing it in an airtight container.
- Make rolls: mix crab, blackening seasoning, Kewpie mayo, juiced lemon, fried garlic, sliced green onion and a little salt in a bowl; taste as you go. I prefer mine to have a little spicy kick and more garlic flavor, so I usually adjust accordingly.
- Heat clarified butter in a small skillet over low to medium-low heat. Toast both flat sides of the roll until golden brown.
- Place crab mix in the roll and serve.
Q: Can I use granulated garlic in the recipe instead of fried garlic?
Absolutely. However, the crispy fried garlic really gives a nice crunch to the crab roll and is subtle in flavor. I usually make large batches of fried garlic and reserve the oil to cook steaks and make salad dressing. The fried garlic itself is awesome on sashimi, omelets and poke bowls. The possibilities are endless.
Q: How many rolls will this recipe make?
About 6-8 generously stuffed rolls or 12 smaller rolls. This recipe is easy to double or triple. I like to make a triple batch, which will yield about two dozen rolls with leftovers. The leftovers are great on plain sandwich bread or avocado toast.
Q: Do I have to use claw meat?
No, but it is more cost-effective than lump crab and has a stronger crab flavor that stands up well to the rest of the ingredients.
Q: Why Kewpie mayo specifically?
Kewpie mayo is made with egg yolks instead of the whole egg. This gives it a distinct flavor, with a slight tang to it, which enhances the flavor of the crab.
Q: Can I make these ahead for an offshore trip?
Yes! These rolls are great to make ahead of time and keep well. The only problem is they are so delicious that they disappear quickly out of the galley fridge!
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