Sep 14

Crab rolls

So I know I was all excited for fall to arrive and the cozy recipes that go with it.

But then I got three ears of corn, and needed to do something with them. They were so fresh, I wanted to eat them on the cob, rather than cut off the kernels for a recipe.

Then I came across a recipe for lobster rolls, and thought they looked delicious. And a perfect entree to go with corn-on-the-cob.

But lobster is expensive.

Know what is much cheaper? Crab! And not just any crab – canned crab!

OK, it’s not the best option. But at least it’s not that weird imitation crab. (I have never understood that stuff. Why call it crab at all? Why not pollock, or pulverized rubber fish or whatever it is?)

These crab rolls are as easy to make as tuna salad. Mostly because it’s pretty much the same thing, just made with canned crab meat instead of canned tuna. But doesn’t it sound so much more elegant? And it has a better flavor, too.

Serve with some buttery corn-on-the-cob and pasta with tomato sauce and you’ve got yourself a quick, tasty late-summer meal.

I found the canned crab at Trader Joe’s. It’s made by Chicken of the Sea.

No, it’s not chicken.

Recipe: Crab rolls

Adapted from smittenkitchen.com

  • 1 pound crab meat
  • 2 ribs celery, diced
  • 1/4 cup mayonnaise
  • 2 lemons, juiced
  • 2 tablespoons chives, finely chopped
  • Salt and pepper to taste
  • Sandwich rolls, hot dog buns or preferred bread
  1. Mix crab, celery mayonnaise, lemon and chives in large bowl. Add salt and pepper to taste.
  2. Cut bread in half. Melt two tablespoons butter in frying pan. Put bread face down in butter and cook lightly for 2 minutes.
  3. Pile crab mixture on top of bread and serve.

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