Avocado Crab Roll

yields 2 servings

  • 2 split-top hot dog rolls
  • 1 C picked blue crab meat (all lump if buying already picked)
  • 1/2 ripe avocado diced
  • 1/4 C mayo
  • 1 t butter
  • 1 t lemon juice
  • Chesapeake Bay seasoning
  • pickled mustard seeds
  • minced chives

Mix avocado, mayo, lemon juice, and salt and pepper (to taste) in large mixing bowl.  Continue to stir until no lumps are left in mayo.  Add blue crab meat to mayo.  Gently fold crab meat into mayo, careful not to break up the meat.  Fold until crab is evenly coated with mayo.   Add butter to pan and heat on medium.  Toast both hot dog rolls.  

Plating:

Spoon crab into both toasted rolls.  Sprinkle Chesapeake Bay seasoning on crab (to taste).  Garnish with pickled mustard seeds and minced chives.

Pairing:

beer: Saisons pair well with blue crab.  The earthy character of the yeast is a nice compliment to the sweetness of the crab.  The lemony and grassy characteristics are a nice cut to the fattiness of the mayo.  Some beers to look for:  Boulevard Tank 7, Saison Dupont, Stillwater Cellar Door.