Dungeness crab roll recipes

 

## **The "West Coast Gold" Crab Roll**

*Serves 4 | Vibe: Elevated Boardwalk*

### **The Filling**

* **Dungeness Crab:** 1 lb fresh lump meat (check carefully for bits of shell).

* **The "Binding" Butter:** 4 tbsp unsalted butter.

* **Aromatics:** 1 small shallot (minced paper-thin), 1 stalk celery (finely diced for crunch).

* **The Brightness:** Juice of half a lemon + 1 tsp lemon zest.

* **The Herbs:** 1 tbsp fresh chives (snipped) and 1 tsp fresh dill (minced).

* **The Kick:** A pinch of Old Bay and 3 drops of Tabasco.

### **The Bread**

* **4 Brioche Buns:** Split-top (New England style) is the gold standard here.

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## **The Plancha Method**

1. **The Bun Sear:** Set your plancha (or cast-iron griddle) to medium-high. Generously butter the **sides** of the brioche buns. Place them on the plancha for about 60–90 seconds per side until they are deep golden brown and slightly "fried" on the exterior.

2. **The Warm-Through:** In a small skillet or on a cooler corner of the plancha, melt the 4 tbsp of butter. Add the shallots and celery, cooking for just 1 minute to take the "bite" off.

3. **The Toss:** Add the crab meat to the warm butter. **Do not cook it**—it’s already cooked. You are just gently warming it through for about 2 minutes.

4. **The Finish:** Off the heat, fold in the lemon juice, zest, herbs, and spices.

5. **Assembly:** Open the hot, crispy buns. Stuff them high with the buttery crab.

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## **The 2026 "Secret Sauce" Option**

If you want to move away from pure butter toward something more modern, try a **Miso-Brown Butter** toss:

* Brown your butter on the stove until it smells like toasted hazelnuts.

* Whisk in 1 tsp of **White Miso paste** before tossing it with the crab.

* The salty ferment of the miso acts like "super-salt" for the sweet Dungeness.

### **The Perfect Sides**

* **Crispy Kettle Chips:** (Salt & Vinegar is the elite choice here).

* **Pickled Celery:** Thinly sliced celery marinated in rice vinegar and sugar for 20 mins.

* **The Drink:** A cold **Pilsner** or a very dry **Rosé**.

> **Chef’s Tip:** Dungeness crab meat is more "shred-prone" than lobster tail. When tossing it in the butter, use a rubber spatula and be extremely gentle. You want to keep those beautiful leg chunks intact for the "hero" look.