Colossal Crab Roll

For a little twist on the classic lobster roll, substitute sweet, tender colossal crab meat and add to a buttery toasted bun. Whether you prefer a Maine-style (with mayo) or a Connecticut-style (with warm butter), this recipe gives you the best of both worlds.

INGREDIENTS

• 1 lb cooked colossal crab meat
• 2 tbsp mayonnaise (for Maine-style)
• 2 tbsp melted butter (for Connecticut-style)
• 1 tbsp lemon juice
• 1 tbsp chopped chives or parsley
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp Old Bay seasoning (optional)
• 4 split-top brioche or New England-style hot dog buns
• 2 tbsp butter (for toasting buns)

DIRECTIONS

• In a bowl, mix lobster meat with mayonnaise (for Maine-style) OR melted butter (for Connecticut-style).

• Add lemon juice, chives, salt, pepper, and Old Bay seasoning.

• Gently toss and chill for 15 minutes (optional for Maine-style).

• Heat a skillet over medium heat.

• Spread butter on the outside of each bun.

• Toast for 1-2 minutes per side until golden brown and crispy.

• Maine-Style: Spoon the chilled lobster salad into the toasted buns.

• Connecticut-Style: Drizzle warm melted butter over the lobster and serve immediately.