I know most people just loooove lobster, but I prefer crab – maybe it’s all the Thai chili crabs I grew up eating (and still do, like once a week, when Pepper Thai can’t live another day without the spicy foods of her homeland) or the fact that crab was something you could actually afford in this world but lobster was always fancy, fancy, fancy (FYI, lobster is cheaper than it used to be; something about water and fishing, you know). I love these crab rolls because they are super special and delicious, but only take like five minutes to make thanks to the miracle that is the supermarket. You could cook a crab, cool it, crack it open, and scoop out the meat, but then you’d still be here when my next blog post goes up. So just buy a container of lump crab meat—the bigger the lumps, the more expensive, but even the non-jumbo lump crab works. Then you add two of my other major food groups, mayonnaise and avocado, toss in a little lemon juice, and pile the whole thing into a buttered, toasted bun, the dirty little secret here being it’s just a plain old hot dog bun – which let’s face it tastes the best anyway. So go ahead – be crabby.
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