Spicy Crab Roll

Spicy Crab Roll

Ingredients:

4 medium carrots

1/4 C. cider vinegar

2 Tbsp. granulated sugar

3/4 tsp. kosher salt, divided

4 1/4" slices fresh ginger

1/2 C. mayonnaise

1 lime

2 tsp. sriracha (Thai hot sauce)

2 Tbsp. masago (smelt roe)

1 lb. backfin crab meat

1 ripe avocado

2 C. iceberg lettuce, thinly sliced

6 top-split hot dog rolls

2 Tbsp. unsalted butter, room temperature


Directions:

Peel and trim carrots and slice into thin matchsticks. Place into a small bowl.

In a small saucepan, heat vinegar, sugar, 1 teaspoon kosher salt, and ginger slices until sugar dissolves, then pour over carrots. Cool completely, then cover and chill at least one hour. Pickled carrots will keep for several days in the refrigerator.

Stir together mayonnaise, zest from the lime, juice of half of the lime, sriracha, masago and 1 teaspoon kosher salt. Gently fold in crabmeat, preserving large lumps as much as possible. Cover and chill 30 minutes

Halve and pit the avocado, then remove the fruit from each side of the peel using a spoon. Thinly slice the avocado and fan out slightly on a cutting board. Season with the remaining 1 teaspoon kosher salt and the juice from the remaining half lime.

Preheat a large non-stick skillet or griddle over medium heat. Lightly butter the outer sides of each bun and toast on the hot skillet, turning once to brown and crisp both sides.

Arrange shredded lettuce in the bottom of each toasted roll. Overlap 2-3 slices of avocado on one side of each roll, then fill with 1/6 of the chilled crab salad. Top each roll with cold picked carrots, and serve immediately.

Deviled Crab Souffle

Deviled Crab Souffle

Ingredients:

2 tablespoons butter

1 cup flour

1/8 teaspoon salt

1 teaspoon powdered dry mustard

1 cup milk

3 egg yolks, beaten

2 tablespoons chopped fresh parsley

2 teaspoons grated onion

1 tablespoon lemon juice

1 pound backfin crabmeat

3 egg whites, beaten


Directions:

Melt butter. Blend in flour and seasonings. Add milk gradually and cook until thick and smooth, stirring constantly.

Stir a little of the hot mixture into the egg yolks then add the yolks to the sauce, stirring constantly. Add parsley, onion, lemon juice and crab meat. Fold in egg white.

Place in a well-greased 1?-quart casserole. Place casserole in a pan of hot water. Bake in a moderate oven, 350 degrees, for 1 hour or until souffle is firm in the center. Serve immediately.

Serves 6.